Spaghetti With Sweet Potatoes and Ricotta

spaghetti-sweet-potatoes
Photo by Jose Picayo
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 551 calories
    • Fat 13 g
    • Sat Fat 4 g
    • Cholesterol 16 mg
    • Sodium 566 mg
    • Protein 20 g
    • Carbohydrate 87 g
    • Fiber 7 g

Ingredients

  1. Check 12ounces spaghetti (3/4 box)
  2. Check 2tablespoons olive oil
  3. Check 2 small sweet potatoes (about 1 pound), cut into 1/2-inch pieces
  4. Check kosher salt and black pepper
  5. Check 2 shallots, sliced
  6. Check 1tablespoon chopped fresh rosemary
  7. Check 1/4cup grated Parmesan (1 ounce)
  8. Check 1/3cup ricotta

Directions

  1. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot.
  2. Meanwhile, heat the oil in a large nonstick skillet over medium heat.
  3. Add the potatoes, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, covered, stirring occasionally, for 10 minutes.
  4. Add the shallots and rosemary. Cook, uncovered, stirring occasionally, until the potatoes are tender, 3 to 5 minutes.
  5. Toss the pasta with the potato mixture, Parmesan, and reserved cooking water. Dollop with the ricotta before serving.