Spaghetti With Sweet Potatoes and Ricotta

Yield: 4 servings
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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


  1. Cook the pasta according to the package directions. Reserve ½ 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.

  3. Add the potatoes, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, covered, stirring occasionally, for 10 minutes.

  4. Add the shallots and rosemary. Cook, uncovered, stirring occasionally, until the potatoes are tender, 3 to 5 minutes.

  5. Toss the pasta with the potato mixture, Parmesan, and reserved cooking water. Dollop with the ricotta before serving.

December 2011

This recipe is a personal recipe added by Hiimcindy and has not been tested or endorsed by MyRecipes.

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