Spaghetti With Sweet Potatoes and Ricotta
Serves 4
Hands-On Time:
25m
Total Time:
25m
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
- Cook the pasta according to the package directions. Reserve 1⁄2 cup of the cooking water. Drain the pasta and return it to the pot.
- Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the potatoes, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper and cook, covered, stirring occasionally, for 10 minutes. Add the shallots and rosemary and cook, uncovered, stirring occasionally, until the potatoes are tender, 3 to 5 minutes.
- Toss the pasta with the potato mixture, Parmesan, and the reserved cooking water. Dollop with the ricotta before serving.
Quick Tip
Pair light sauces with delicate pastas, rich sauces with thick pastas, and chunky sauces with tubular pastas.
Nutritional Information
- Per Serving
- Calories 551
- Fat 13g
- Sat Fat 4g
- Cholesterol 16mg
- Sodium 566mg
- Protein 20g
- Carbohydrate 87g
- Fiber 7g
What does this mean? See Nutrition 101.
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