Rigatoni With Sweet Potato, Oregano, and Parmesan

Rigatoni With Sweet Potato, Oregano, and Parmesan
Antonis Achilleos

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Serves 6
preparation
20
minutes
cooking
20
minutes

Ingredients

4
medium sweet potatoes
1
pound
rigatoni
4
tablespoons
olive oil
3
cloves garlic, sliced
6 to 8
fresh oregano stems
1
teaspoon
kosher salt
1
teaspoon
freshly ground black pepper
1
cup
freshly grated Parmesan

Directions

  1. Preheat oven to 375° F.
  2. Rinse the sweet potatoes and prick their skins several times with a fork. Place them directly on rack in oven. Bake 1 hour or until soft; set aside.
  3. Cook the rigatoni according to the package directions. Drain, reserving 1/3 cup of the cooking water.
  4. In a small skillet, heat the olive oil over medium-low heat. Add the garlic and sauté until just golden. Add the oregano and sauté about 1 minute, until fragrant and slightly crisp.
  5. Place the rigatoni in a large bowl. Scoop the potato flesh into the bowl of pasta. Add the olive oil mixture and pasta water and toss. Sprinkle with the salt, pepper, and Parmesan.

 

 

Cyd McDowell
October 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 26 %
  • Calcium 201 mg
  • Carbohydrate 74 g
  • Cholesterol 12 mg
  • Fat 14 g
  • Fiber 5 g
  • Iron 3 mg
  • Protein 17 mg
  • Sat Fat 4 g
  • Sodium 422 mg
What does this mean? See Nutrition 101.

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