Thursday, October 01, 2009

Spaghetti With Sweet Potatoes and Ricotta

Ingredients 12 ounces spaghetti (3/4 box) 2 tablespoons olive oil 2 small sweet potatoes (about 1 pound), cut into 1/2-inch pieces kosher salt and black pepper 2 shallots, sliced 1 tablespoon chopped fresh rosemary 1/4 cup grated Parmesan (1 ounce) 1/3 cup ricotta Directions 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. 2.Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the potatoes, 3⁄4 teaspoon salt, and 1⁄4 teaspoon 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. 3.Toss the pasta with the potato mixture, Parmesan, and the reserved cooking water. Dollop with the ricotta before serving. Recipe courtesy of Real Simple

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