Trim and peel the sweet potato. Using a box grater or similar, grate on the coarse side. Add olive oil to a deep pan, enough to cover the bottom. Place the grated sweet potato and stir over high heat continuously for approx. ten minutes. The mixture is ready when the potato is soft and starts to caramelise. Season with salt, mix well and set aside in warm spot.

Trim the ends of the zucchinis and slice lengthwise into three slices. Then slice each strip into 2 or 3 more lengths. Cut into three or four creating batons approx. the same size as a piece of pasta. Add one tbsp olive oil in a large frying pan on high heat. Once the oil is hot, cook and brown the zucchini batons. Toss a few times until lightly brown. You want them to stay firm. Set aside on a plate.

Place a pot of water on high heat, add salt once it boils, turn heat to medium and cook your pasta al dente. (approx. 12 minutes see directions on packet).

In the same frying pan (you may need to wipe it clean) on medium heat, add 3 tbsp olive oil and the finely chopped or minced garlic. Deglaze the pan with white wine. Add the grated Parmesan cheese, salt and pepper, mix well on medium to low heat and reduce by half. This will make a sauce. You may need to add a little more pasta water if too dry.

Roll the basil leaves tightly like a cigar and cut or shred using a knife. Add the basil to the sauce.

Strain the cooked pasta (keep some of the pasta water aside in case you need more) and add to the frying pan sauce. Return the cooked zucchini and add the spinach leaves. Mix well and serve on warm plates.

Re-heat the caramelised sweet potato mixture before serving and place a large spoonful on the top. Drizzle with olive oil and garnish with fresh basil leaves. You can mix it at the table or eat as is.