Spaghetti With Sweet Potatoes and Ricotta |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
12 ounce(s) spaghetti |
2 tablespoon(s) olive oil |
2 small sweet potatoes cut into 1/2-inch pieces |
kosher salt |
black pepper |
2 shallots sliced |
1 tablespoon(s) chopped fresh rosemary |
1/4 cup(s) grated parmesan |
1/3 cup(s) 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.
3. Add the potatoes, 3/4 teaspoon salt, and 1/4 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.
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