Spaghetti with Sweet Potatoes and Ricotta

By bossenga

Ingredients

• 12 ounces spaghetti (3/4 box)
• 2 tablespoons olive oil
• 2 small sweet potatoes (about 1 pound), cut into 1/2-inch pieces
• kosher salt and black pepper
• 2 shallots, sliced
• 1 tablespoon chopped fresh rosemary
• 1/4 cup grated Parmesan (1 ounce)
• 1/3 cup ricotta

Preparation

Step 1

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 oil in a large nonstick skillet over medium heat. Add the potatoes, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper and cook, covered, stirring occasionally, for 10 minutes. Add the shallots and rosemary and cook, uncovered, stirring occasionally, 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.