Spaghetti With Sweet Potatoes and Ricotta

Spaghetti With Sweet Potatoes and RicottaJose Picayo
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Serves 4| Hands-On Time: 25m | Total Time: 25m

Ingredients

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.
By Sara Quessenberry,  October 2009

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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Quick Tip

Butternut Squash
This creamy dish is also great with butternut squash in place of the sweet potato. 

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