Spaghetti With Sweet Potatoes and Ricotta
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- 12 ounce(s) spaghetti
- 2 tablespoon(s) olive oil
- 2 small sweet potatoes cut into 1/2-inch pieces
- kosher salt
- black pepper
- 2 shallots sliced
- 1 tablespoon(s) chopped fresh rosemary
- 1/4 cup(s) grated Parmesan
- 1/3 cup(s) ricotta
- Cook the pasta according to the package directions. Reserve ½ 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, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, covered, stirring occasionally, for 10 minutes.
- Add the shallots and rosemary. Cook, uncovered, stirring occasionally, until the potatoes are tender, 3 to 5 minutes.
- Toss the pasta with the potato mixture, Parmesan, and reserved cooking water. Dollop with the ricotta before serving.
This recipe is a personal recipe added by Hiimcindy and has not been tested or endorsed by MyRecipes.
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Spaghetti With Sweet Potatoes and Ricotta Recipe at a Glance
- COURSE: Main Dishes