This is a fantastic dish to fill you up on a deliciously healthy and hearty meal. The vegetable spiraled pasta allow you to eat the pasta for lunch or dinner without worrying about the carbs from typical pasta. It is a great spin on a puttanesca pasta that will want you to eat it all week. It is also a great dish for kids to eat their veggies without the overpowering taste of them.
2 15-oz. cans unsalted diced tomatoes
¼ cup sliced pitted black olives
2 Tbs capers, drained
pinch each sea salt, black pepper, chile powder, ground cayenne pepper, and paprika
5-oz. sweet potatoes, spiraled into noodles
5-oz. beets, spiraled into noodles
1 bunch Swiss chard, stems removed and chopped (about 3 cups)
2 Tbs sliced unsalted sunflower seeds
1½ Tbs finely chopped basil leaves
- In a large skillet on medium heat add tomatoes, olives, capers, salt, black pepper, cayenne, chilie powder, and paprika. Cook for 5 to 7 minutes or until heated through.
- Add sweet potato, beet, and swiss chard; stir to combine. Cook until noodles are tender and chard is wilted, about 5 to 7 minutes.
- Divide among plates and garnish with seeds and basil leaves.
Nutritional Facts: per serving
201 cal; 4g total fat (1g sat fat); 39g carb; 729mg sod; 10g fiber; 7g protein; 19g sugars
*This recipe is based off of a recipe from Clean Eating Magazine