Sweet Potato Noodles with Spicy Pepita Gremolata
Recipe by Worthy Pause
Sweet potato noodles are so versatile. Vegetable noodles in general, actually. But I especially enjoy sweet potato noodles because they hold up so well in the cooking process, don't require any salt-drain-dry business (like cucumber and zucchini noodles do) and they are really versatile when it comes to sauces and variations.
Makes 2 - 4 servings
1/4 cup pepitas, roughly chopped
zest of one lemon
1/3 cup Italian flat-leaf parsley, chopped
~1 tsp fresh garlic, finely minced (~1-2 cloves)
a dash of cayenne pepper, to taste
a big pinch of salt
SWEET POTATO NOODLE INGREDIENTS
2 large sweet potatoes, peeled
2-3 T olive oil
salt, to taste
Mix all the gremolata ingredients together and set aside.
Use a spiralizer to turn the sweet potatoes into noodles. (See above for some additional spiralizer/noodle tips.)
Pour olive oil into a large pan on medium-high heat.
Once the oil is hot enough to sizzle, add the sweet potato noodles in a single layer, turning gently as needed. You may need to cook them in smaller batches to make sure they cook evenly.
After about 7 minutes in the pan, they should be tender but not so soft that they are falling apart. Sprinkle with salt.
Serve the noodles warm with a heap of gremolata spooned on top (you might have some gremolata leftover — put it on anything!). If it's not spicy enough for you, top with a shake or two of crushed red pepper.
Make sure your garlic is fresh — raw garlic isn't forgiving in a raw condiment.
If you eat dairy, this is awesome with some freshly shaved Parmesan cheese on top. Cotija would probably be nice too.
Can't find pepitas in your local grocery store? You could substitute cashews or another nut/seed of your choice.