Spaghetti With Sweet Potatoes and Ricotta

Spaghetti With Sweet Potatoes and Ricotta
Jose Picayo
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

12
ounces
spaghetti (3/4 box)
2
tablespoons
olive oil
2
small sweet potatoes (about 1 pound), cut into 1/2-inch pieces
kosher salt and black pepper
2
shallots, sliced
1
tablespoon
chopped fresh rosemary
1/4
cup
grated Parmesan (1 ounce)
1/3
cup
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.
Sara Quessenberry
September 2009

Nutritional Information

  • Per Serving
  • Calories 551
  • Fat 13 g
  • Sat Fat 4 g
  • Cholesterol 16 mg
  • Sodium 566 mg
  • Protein 20 g
  • Carbohydrate 87 g
  • Fiber 7 g
What does this mean? See Nutrition 101.