Spaghetti with Sweet Potatoes and Ricotta
By littlejordan
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Ingredients
- 12 oz spaghetti (3/4 box)
- 2 tbsp olive oil
- 2 small sweet potatoes (about 1 lb), cut into 1/2-inch pieces
- Kosher salt and black pepper
- 2 shallots, sliced
- 1 tbsp chopped fresh rosemary
- 1/4 cup grated Parmesan (1 oz)
- 1/3 cup ricotta
Details
Servings 4
Preparation
Step 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.
Meanwhile, heat the oil in a large nonstick 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, uncovered, stirring occasionally, until the potatoes are tender, 3 to 5 minutes.
Toss the pasta with the potato mixtures, Parmesan, and the reserved cooking water. Dollop with the ricotta before serving.
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