Directions:
- Place sweet potatoes and onion in an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine the garlic, oil, salt, sage and pepper; drizzle over vegetables and toss to coat.
- Bake, uncovered, at 400° for 20-25 minutes or until potatoes are tender, stirring occasionally.
- Meanwhile, cook rigatoni according to package directions. In a small saucepan, melt butter; stir in cream and wine. Bring to a gentle boil; cook for 10-12 minutes or until slightly thickened.
- Drain rigatoni; place in a large bowl. Add cream sauce, vegetables and walnuts; toss to coat. Sprinkle with cheese. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 590.39 Kcal (2472 kJ) | ||
| Calories from fat | 277.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.79g | 47% | |
|---|---|---|---|
| Cholesterol | 56.37mg | 19% | |
| Sodium | 780.76mg | 33% | |
| Potassium | 559.78mg | 12% | |
| Total Carbs | 62.84g | 21% | |
| Sugars | 6.66g | 27% | |
| Dietary Fiber | 7.03g | 28% | |
| Protein | 13.9g | 28% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 1mg | 35% | |
| Iron | 1.5mg | 8% | |
| Calcium | 86.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 177.6 Kcal (744 kJ) | ||
| Calories from fat | 83.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.26g | 47% | |
|---|---|---|---|
| Cholesterol | 16.96mg | 19% | |
| Sodium | 234.86mg | 33% | |
| Potassium | 168.39mg | 12% | |
| Total Carbs | 18.9g | 21% | |
| Sugars | 2g | 27% | |
| Dietary Fiber | 2.12g | 28% | |
| Protein | 4.18g | 28% | |
| Vitamin C | 1.6mg | 9% | |
| Vitamin A | 0.3mg | 35% | |
| Iron | 0.5mg | 8% | |
| Calcium | 26.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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