Pasta with Roasted Sweet Potato & Feta
(from nishiki’s recipe box)
Source: http://accidentalmommies.com/pasta-with-roasted-sweet-potato-feta-recipe-easy/
Prep time: 35 minutes
Serves 4 people
Categories: pasta, sweet potatoes
Ingredients
- 1 1/2 lbs sweet potatoes
- 2 tbsp olive oil (I used extra virgin)
- salt
- 3 leeks (I used green onions)
- 1 tbsp fresh rosemary, (I used dried – 1/2 to 3/4 tbsp)
- 14 oz pasta, (using whole wheat really adds to the great fiber content in this dish)
- 2 tbsp butter
- 6 oz feta
- 8 oz baby spinach leaves, (I didn’t have any spinach)
- cracked black pepper
- grated parmesan
Directions
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Preheat oven to 400 degrees.
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Peel & dice the sweet potatoes.
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Toss potatoes with 1 tbsp olive oil and salt and pepper.
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Spread potatoes on baking sheet (probably want non-stick spray) and roast for 30 minutes until browned and soft.
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In a skillet on medium heat, place the oil, leeks & rosemary and cook for about 7 minutes until the leeks are soft and golden.
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Cook pasta per package directions and drain.
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Combine pasta, sweet potatoes, oil mixture (with leeks & rosemary), butter & feta.
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Toss until fully combined.
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Serve over spinach leaves and sprinkle with grated parmesan & black pepper.