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Rigatoni with Sweet Potato, Oregano, and Parmesan

Photo: Cyd McDowell
Yield Makes 6 servings


  • 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

Nutrition 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

How to Make It

  1. 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.