Multigrain Pasta with Sweet Potatoes Recipe
Rate & Review
Using simple ingredients, this delicious, easily prepared creation is a lighter alternative to pasta dishes with heavy sauces.
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
12 ounces penne pasta - multigrain
2 teaspoons olive oil
3 leeks - sliced into half moons
3 cloves garlic - sliced thin
1/4 cup sage - fresh and chopped
3 cups sweet potatoes - peeled and cubed into bite sized pieces
salt and pepper
3/4 cup parmesan cheese - grated
:pasta pot, large skillet
In a large pasta pot, cook pasta according to package directions until al dente. Drain pasta reserving 1/2 cup of the cooking water.
Heat the oil in a large skillet over medium heat.
Add the leeks and cook until they begin to soften. Stir while cooking for approximately 4 minutes.
Stir in the garlic and sage and cook for an additional 2 minutes.
Add the sweet potato, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Cover and cook until tender, approximately 6-8 minutes. Stir a couple of times during cooking.
Stir in 1/2 cup of the parmesan cheese and the reserved cooking water. Simmer while stirring until the potatoes are fully cooked, 2-4 minutes.
Add in the cooked pasta and toss together.
Sprinkle with remaining parmesan cheese and serve warm.
*Note: To speed up cooking the sweet potatoes, place them in a microwave safe bowl and microwave them on high for five minutes before adding them to the skillet. Butternut squash can be used in place of the sweet potatoes.
Lemon Garlic Scallops and Pasta
fresh parmesan cheese
Pasta with Mushrooms and Leeks
box fresh mushrooms
dry white wine
freshly ground pepper
Hamburger Pasta Hotdish
Italian seasoned tomatoes
More Similar Recipes
Multigrain Pasta with Sweet Potatoes Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com