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Sweet Potato Pasta with Crispy Prosciutto

This Sweet Potato Pasta with Crispy Prosciutto recipe is so darn delicious, and couldn’t be easier to prep! Ultra-low-carb, ultra good!

Ingredients (per serve - multiply as needed)

  • 8 thin slices of prosciutto, cut into strips

  • 2 tablespoons extra-virgin olive oil

  • 1 brown onion, finely minced

  • 1 sweet potato, about 250 g, peeled and finely cubed

  • 200 g LOKA ultra-low-carb pasta

  • 160 g baby spinach leaves

  • Parmesan cheese grated

  • Sea salt and freshly cracked black pepper

Step 1 – Pan-fry the Prosciutto Heath a skillet over medium heat, add in the thin strips of prosciutto and cook them for about 3 minutes, until crispy on all sides, then set them aside.

Step 2 – Stir-fry the sweet potatoes

Add the cubed sweet potatoes and onion into the skillet and stir-fry them for 5 minutes, until they’re crispy around the edges and the potatoes have slightly softened. Step 3 – Cook the pasta

Bring a large pot of lightly salted water to a boil, then cook the ultra-low-carb LOKA pasta al dente. Step 4 – Add spinach into the skillet

Add the spinach into the skillet with the other veggies, and cook all ingredients for about 2 minutes. Then add in the crispy prosciutto and turn the heat off. Mix everything together and serve

Drain the pasta, add it to the pan with the vegetables and stir to combine all the ingredients.

Season generously with parmesan cheese and freshly cracked black pepper.


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