Rigatoni with Sweet Potato, Oregano, and Parmesan

Photo: Cyd McDowell

Yield:

Makes 6 servings

Recipe from

Nutritional Information

Calcium 201 mg
Calories 485
Caloriesfromfat 26 %
Carbohydrate 74 g
Cholesterol 12 mg
Fat 14 g
Fiber 5 g
Iron 3 mg
Protein 17 mg
Satfat 4 g
Sodium 422 mg

Ingredients

4 medium sweet potatoes
1 pound rigatoni
4 tablespoons olive oil
3 cloves garlic, sliced
6 to 8 fresh oregano stems
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan

Preparation

Preheat oven to 375° F. Rinse the sweet potatoes and prick their skins several times with a fork. Place them directly on rack in oven. Bake 1 hour or until soft; set aside. Cook the rigatoni according to the package directions. Drain, reserving 1/3 cup of the cooking water. In a small skillet, heat the olive oil over medium-low heat. Add the garlic and sauté until just golden. Add the oregano and sauté 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 mixture and pasta water and toss. Sprinkle with the salt, pepper, and Parmesan.

Note:

Cyd McDowell,

November 2004