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Cook pasta according to pack instructions. Drain.
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Meanwhile, heat 1 tablespoon of olive oil in a non-stick frying pan over a low heat. Add onion and garlic, cover and cook for 10 minutes or until onion is soft. Increase heat to medium, add zucchini and sweet potato and cook for 5 minutes, stirring occasionally. Remove from heat and allow to cool.
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In a large mixing bowl, combine the cooked spaghetti, cooked vegetables, eggs, cheese, salt and pepper together.
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Heat 2 tablespoons of the remaining olive oil in the same frying pan over a medium heat. Drop 1/2 cup portions of the pancake mixture into the pan, in batches and cook for 3 minutes on each side or until spaghetti is golden and crisp.
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Repeat process with remaining oil and spaghetti mixture.
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Serve pancakes with Napolitana sauce.
