Pasta with sweet potatoes and ricotta cheese

>> Thursday, September 17, 2009

After starting my day at 4:45 am to host an event for 400 people, I was in need of a breezy easy meal choice for my down time. I dipped into my favorite magazine's, Real Simple, recipes for the perfect really simple meal. Pasta with sweet potatoes and ricotta cheese is a great new addition to my personal database of the quick and easy.


To make this dish you will need:

Spaghetti
Sweet potatoes (2, cut into 1 inch pieces)
Ricotta cheese
Fresh rosemary (1 tbsp finely chopped)
Green peppers (1/4 cup finely chopped)
Parmesan cheese (1/4 cup finely grated)
Salt
Fresh cracked pepper
Olive oil (2 tbsp)

In a large pot, cook your pasta according to package directions.

While your pasta is cooking, heat olive oil in a large skillet and add sweet potatoes. Add salt and pepper, and stir. Cover and let cook for 10 minutes.

Add in green peppers and rosemary, stir and cook for an additional 3 minutes uncovered.

When pasta is finished cooking, remove from heat and drain, preserving 1/4 cup water.

Mix in the potato mixture with the pasta and toss. Add preserved water back in and add Parmesan cheese. Toss one more time then plate. Top off with two dollops of ricotta cheese and enjoy!

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