Rigatoni with Roasted Sweet Potatoes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Rich and buttery cream sauce coats pasta and sweet potatoes in this impressive entree. Walnuts and wine give the dish special flavor, while sage offers just the right seasoning. Ingredients:
3 medium sweet potatoes, peeled and cubed |
1 medium onion, halved and sliced |
3 garlic cloves, minced |
1 tablespoon olive oil |
3/4 teaspoon salt |
1/2 teaspoon dried sage leaves |
1/8 teaspoon pepper |
2 cups uncooked rigatoni |
2 tablespoons butter |
1 cup heavy whipping cream |
1/2 cup white wine or chicken broth |
1/2 cup chopped walnuts, toasted |
shredded parmesan cheese |
Directions:
1. 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.
2. Bake, uncovered, at 400° for 20-25 minutes or until potatoes are tender, stirring occasionally.
3. 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.
4. Drain rigatoni; place in a large bowl. Add cream sauce, vegetables and walnuts; toss to coat. Sprinkle with cheese. Yield: 4 servings.
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