Rigatoni With Sweet Potato, Oregano, and Parmesan
Serves 6|
Hands-On Time:
20m
|
Total Time:
20m
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
- Preheat oven to 375° F.
- 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.
- Cook the rigatoni according to the package directions. Drain, reserving 1/3 cup of the cooking water.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 485Calories From Fat 26%
- Calcium 201mg
- Carbohydrate 74g
- Cholesterol 12mg
- Fat 14g
- Fiber 5g
- Iron 3mg
- Protein 17mg
- Sat Fat 4g
- Sodium 422mg
What does this mean? See Nutrition 101.
Quick Tip
Add a bit of the reserved pasta cooking water if the pasta seems dry after it's been tossed with sauce.
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