Whole Wheat Penne with Sweet Potatoes and Ricotta Cheese

This recipe is from Cooking light Magazine.  We first saw this recipe on Meg’s blog (Be Fit. Be Full.) This dish is absolutely fantastic.  We have made this a countless number of times!   This is a fun/different way to cook with sweet potatoes and ricotta cheese.  The aroma of the olive oil, rosemary, and shallots cooking was is enough to draw the entire family into the kitchen.  This dish is unique,tasty, fun, quick, and easy to make!

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Ingredients

  • 6 oz spaghetti
  • 1 tbsp olive oil
  • 1 small sweet potatoes cut into 1/2 inch pieces
  • Kosher salt and black pepper
  • 1 shallots, sliced
  • 1 tbsp chopped fresh rosemary (I used dried)
  • 1/8 cup grated Parmesan
  • 1/8 cup 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 olive oil in a large non-stick skillet over medium heat. Add the potatoes, 3/4 tsp salt, and 1/4 tsp pepper and cook, covered, stirring occasionally for 10 minutes. Add the shallots and rosemary and cook until the potatoes are tender, 3 to 5 minutes.
  3. Toss the pasta with the potato mixture, Parmesan, and the reserved cooking water. Dollop with the ricotta before serving.