• Prep Time : 10 min
  • Cook Time : 10 min
  • Ready Time : 20 min


4 Servings


  • 1 cup olive oil
  • 2 cloves garlic, crushed
  • 1⁄4 cup fresh thyme leaves
  • 1 (1-pound) box whole wheat thin spaghetti
  • 1 sweet potato, peeled and cut into match sticks
  • 1⁄2 small red onion, thinly sliced
  • 2 small zucchinis, sliced paper thin
  • 5 1/2 ounces Natural Chèvre
  • 1/2 cup chopped walnuts


Heat oil in a small saucepan, over low heat, with garlic and thyme leaves. Do not allow to boil.

In a large pot filled with 8 quarts of salted boiling water, cook spaghetti with sweet potato for 8 minutes or until desired tenderness.
While pasta and sweet potato are cooking, place onions and zucchini in a large serving bowl and crumble goat cheese into the bowl. Mix well.

When pasta and sweet potatoes are done, drain. Immediately pour hot pasta and sweet potatoes over goat cheese, onions, and zucchini. Toss to combine.

Drizzle infused oil over pasta and toss again. Sprinkle chopped walnuts on top and serve with a salad of baby lettuces and and Raspberry Vinaigrette.

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