Sweet Potato Pasta with Sausage, Shaved Asparagus, Rosemary, and Goat Cheese

You know those weeks where you’re just down in the dumps?  Last week was that for me, and the fact that it was SO COLD in Charlotte didn’t help.  But, on Thursday I woke up with a resolution to get happy.  I took Davis to Trader Joe’s for some fresh flowers, then we went on a Starbucks date.  Those two things always do the trick!

After getting home, arranging the flowers, and pretending it was Spring, I decided to do one more thing to help with my resolution.  Making this sweet potato pasta recipe was that thing.  I had local sausage that needed to be cooked, so that gave me an excuse to do this.  My to-do list at the time was pretty full – work, cleaning, shower (ahem), laundry, but sometimes you’ve just got to put that aside and find your own joy!  Mine is often found in the kitchen.

I’m so into spiralizing vegetables, as you’ve probably noticed around here.  I’ve made zucchini pasta with meat sauce, shrimp scampi with zucchini pasta, and I keep thinking up new ideas.  This one is rich, decadent, and filling, but lower carb.  If your husband or boyfriend doesn’t think he’d be into vegetable noodles, start him off with this recipe!  I promise it is hearty enough for those with larger appetites.

Sweet Potato Noodles with Sausage, Shaved Asparagus, Rosemary, Goat Cheese

Serves 3-4

• 2 medium-large sweet potatoes, peeled
• 10 asparagus stalks, bottom tips snapped off
• 1 lb Italian sausage
• 2 garlic cloves, minced
• 1 Tbsp fresh rosemary, minced
• pinch crushed red pepper flakes
• salt and pepper to taste
• 3/4 c chicken stock
• goat cheese

Start by heating a large saute pan.  Cook the sausage over medium, crumbling as it cooks.  Run the sweet potatoes through a spiral cutting tool to achieve noodles, while the sausage is cooking.  Set aside. (If the sweet potatoes start to brown, toss them in some water).  Use a peeler to shave the asparagus, but leave the tips intact.  Once the stalk is shaved, you’ll have the tips leftover.  Keep these to the side, separated.

Once the sausage has browned, strain off most of the fat.  Add the garlic, rosemary, and crushed red pepper to the pan.  Stir, and cook for 1 minute.  Add the sweet potato noodles (if you’ve put water on them, drain them first) and stir together with the sausage and seasonings.  Taste the noodles to check if it needs seasoning.  If so, add a little salt and fresh ground pepper.  Add the chicken stock, and cook for 4 minutes over medium heat, or until the sweet potatoes are almost cooked through.

Add the asparagus tips to the pan, and stir.  Add the asparagus shavings and cook for 1-2 more minutes.  Serve hot, topped with goat cheese.