Easy Penne Pasta with Balsamic Sweet Potatoes, Baby Arugula (or Spinach), and Parmesan
- 1 large orange-fleshed sweet potato, peeled and cut into 1 inch cubes (often called yams in U.S. stores)
- 1 T + 1 tsp. extra-virgin olive oil
- 2-3 oz. baby arugula or spinach (or can use other chopped greens, but they will need to be sauteed separately)
- 2 cups (dry) penne pasta
- 1 T good-quality balsamic vinegar (or a little more)
- salt and fresh ground black pepper to taste (for seasoning sweet potatoes)
- 2/3 cup coarsely-grated Parmesan cheese
- This recipe is vegetarian
- Produce
- Baby arugula or spinach (2 oz.)
- Fleshed sweet potato, large orange (1)
- Condiments
- Balsamic vinegar, good-quality (1 T)
- Cooking & Baking
- Olive oil, extra-virgin (2 T)
- Salt and fresh ground black pepper (1)
- Pasta & Grains
- Penne pasta, dry (2 cups)
- Dairy
- Parmesan cheese (2/3 cup)
Preparation
Read recipe preparation on kalynskitchen.com
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Published November 27, 2011 (1 year ago).
326 people saved this recipe.
