Spaghetti With Sweet Potatoes and Ricotta
Serves 4|
Hands-On Time:
|
Total Time:
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 ½ 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, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, covered, stirring occasionally, for 10 minutes.
- Add the shallots and rosemary. Cook, uncovered, stirring occasionally, until the potatoes are tender, 3 to 5 minutes.
- Toss the pasta with the potato mixture, Parmesan, and reserved cooking water. Dollop with the ricotta before serving.
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
.
Similar Recipes
Quick Tip
Real Simple is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove
of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit choosemyplate.gov.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
