Rigatoni with Spinach, Walnuts, Sweet Potatoes and Goat Cheese
Goat cheese and lots of fresh basil boost the flavor in this vegetarian pasta meal.
Ingredients
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12 ounces dried rigatoni pasta
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2 tablespoons butter
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2 tablespoons extra-virgin olive oil
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1 large sweet potato, peeled and cut into 3/4-inch pieces (12 ounces)
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1/2 of a medium red onion, thinly sliced
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4 cups fresh baby spinach leaves
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4 ounces semi-soft goat cheese (chevre) or feta cheese, crumbled
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1/2 cup coarsely chopped walnuts, toasted
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1/4 cup loosely packed fresh basil leaves, torn
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2 tablespoons extra-virgin olive oil
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Salt or kosher salt
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Ground black pepper
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Italian bread (optional)
Directions
1.
In a 5- to 6-quart Dutch oven cook pasta according to package directions; drain. Return pasta to pan; keep warm.
2.
Meanwhile, in a large skillet, melt butter and heat 2 tablespoons olive oil over medium-high heat. Add the sweet potato. Cook for 8 minutes or until nearly tender, gently stirring occasionally. Add the onion; cook about 5 minutes more or until potato and onion are tender and lightly browned, gently stirring occasionally.
3.
Add spinach to potato mixture, tossing gently until spinach is just wilted. Add potato mixture to pasta along with goat cheese, walnuts, basil and 2 tablespoons olive oil. Toss gently to combine. Season to taste with salt and black pepper. Serve immediately with Italian bread, if you like. Makes 6 servings.
Nutrition information
Calories 490, Total Fat 26 g, Saturated Fat 8 g, Cholesterol 25 mg, Sodium 354 mg, Carbohydrate 52 g, Fiber 4 g, Protein 14 g. Daily Values: Vitamin A 0%, Vitamin C 12%, Calcium 11%, Iron 19%.
Percent Daily Values are based on a 2,000 calorie diet
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