 |
| Click here to check out the recipe online! |
Rigatoni with Sweet Potato, Oregano and Parmesan!! As I posted yesterday, sweet potatoes are one of the best fall produce treats... A and I love to do baked sweet potatoes in the microwave as a quick dinner when we don't feel like cooking. Add a little brown sugar and some butter (if you'd like) and you have a tasty, nutritious dinner in about 6 microwave minutes! Serve a baked sweet potato alongside an arugula salad or sauteed spinach for an even healthier option.
But this pasta uses sweet potatoes in a way that I never think to--as PART of a dish, not just AS the dish!
Check out the link to the Real Simple website to see the recipe!
Let me know if you try it and how it went!
Miss A and I want to do it tonight!
Happy Friday!!
PASTA WITH SWEET POTATO, OREGANO, AND PARMESAN
4 medium sweet potatoes
1 lb rigatoni
4 tbsp olive oil
3 cloves garlic, sliced
6-8 fresh oregano stems
1 tsp kosher salt
1 tsp freshly ground black pepper
1 cup freshly grated Parmesan
Directions:
Preheat oven to 375 degrees.
Rinse the sweet potatoes and prick their skins several times with a fork; place them directly on the oven rack. Bake for 1 hour or until soft; set aside.
Cook the rigatoni; drain, but save 1/3 cup of the cooking water.
In a small skillet, heat the olive oil over medium-low heat. Add the sliced garlic and sauté until golden; add the oregano and sauté (for about 1 minute), until fragrant and slightly crisp.
Place the rigatoni in a large bowl. Scoop the potato flesh into the bowl of pasta. Add the olive oil, garlic, and oregano mixture into the bowl. add the pasta water and toss. Sprinkle with salt, pepper, and Parmesan cheese.
YUM YUM EAT 'EM UP!
No comments:
Post a Comment