Life / Food

Fragrant one pot sweet potato and arugula pasta

The peppery arugula and woody rosemary are the perfect match for sweet potato in this dish designed for fall.

Maya Visnyei

The peppery arugula and woody rosemary are the perfect match for sweet potato in this dish designed for fall.


Ready in 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
Serves 4

Ingredients

• 500 grams penne pasta
• 8 cups baby arugula
• 1 sweet potato, diced into small cubes
• 4 garlic cloves, thinly sliced
• 1 shallot, cut into thinly sliced
• 1 sprig of rosemary
• 3 Tbsp of olive oil, plus 1 for garnish
• 1 Tbsp salt
• 6 cups water
• 1/2 cup grated Asiago or Parmesan cheese
• Salt and pepper to taste

Directions

1. Combine penne, arugula, sweet potato, garlic, shallot, rosemary, 2 Tbsp oil, salt and water in a stock pot. Bring to boil over high heat. Cook, stirring pasta frequently, until pasta is cooked al dente and water is nearly evaporated, about 10 minutes.

2.
Remove pot from heat and take out the rosemary stem. Stir in the last tablespoon of oil, cheese and season with salt and pepper to taste. Serve with another sprinkle of cheese.
 

For more meal ideas, visit sweetpotatochronicles.com