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Rigatoni With Sweet Potato, Oregano, and Parmesan

Rigatoni With Sweet Potato, Oregano, and Parmesan
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Serves 6| Hands-On Time: | Total Time:

Ingredients

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.
By November, 2004

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

Stainless-steel pasta server
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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