Spaghetti With Sweet Potatoes and Ricotta

Real Simple magazine had a great article last month with dinners for a whole month with pictures and grocery lists. Because it was out of our budget to buy the ingredients for all of them (and Jared won't let me bring seafood within a mile of our kitchen) we have chosen two a week. I would never have thought to pair sweet potatoes and pasta, but this one was definitely a winner:

Serves 4Hands-On Time: 25mTotal 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

1. 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.
2. 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.
3. Toss the pasta with the potato mixture, Parmesan, and the reserved cooking water. Dollop with the ricotta before serving.

By Sara Quessenberry, October 2009

for more info and nutritional info go here