Ingredients:
2 tbsp. Fresh Lemon Juice
6 Fresh Sage Leaves
3 tbsp. Earth Balance Buttery Spread
1/4 c. Freshly Grated Parmesan Cheese (omit if dairy free)
8 oz. Sweet Potato Pasta (I used Viviana)
1/2 tsp. Cinnamon
1/4 tsp. Sea Salt
Kitchen Gadgets:
Citrus Press or Juicer
3 qt. Pot
Skillet
Instructions:
- Bring water to a boil in the 3 qt. pot to get your meal to the table in 10 minutes.
- Slice the lemon and juice 1/2 to equal 2 tbsp. of fresh lemon juice.
- Measure the sage leaves, buttery spread, cinnamon and sea salt to have that ready while your water boils.
- Once the water comes to a boil, cook the sweet potato pasta.
- While the pasta fully cooks, grab your skillet to make the sauce. Bring the burner to a low or medium flame to warm up the pan. Then carefully add the buttery spread (or butter) so it does not splash.
- Melt the butter and add the lemon juice and sage leaves. Cook for about 1 to 2 minutes, or until the sauce starts to sizzle. Add the sea salt and cinnamon and take off the flame. If you are adding Parmesan cheese, you can sprinkle it over the top of the sauce and pour onto the sweet potato pasta immediately.
- Serve and enjoy!
Source:http://www.lemonstolemonade.net/blog/2013/10/31/gluten-free-sweet-potato-pasta-with-lemon-sage-butter