Pasta with Roasted Sweet Potato & Feta (easy)
The recipe Pasta with Roasted Sweet Potato & Feta (easy) can be made in approximately 20 minutes. One serving contains 632 calories, 28g of protein, and 24g of fat. For $2.76 per serving, you get a main course that serves 6. This recipe from What's that Smell has 12 fans. A mixture of salt, pepper, leeks, and a handful of other ingredients are all it takes to make this recipe so flavorful. With a spoonacular score of 90%, this dish is great. Roasted Sweet Potato and Feta Ravioli, Roasted Sweet Potato and Feta Salad, and Roasted Sweet Pepper Pasta Salad with Herbs and Feta are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Ingredients:
8 oz baby spinach leaves (I didn't have any spinach)
2 tbsp butter
6 oz feta
1 tbsp fresh rosemary (I used dried - ½ to ¾ tbsp)
3 leeks (I used green onions)
2 tbsp olive oil (I used extra virgin)
grated parmesan
cracked black pepper
salt
1½ lbs sweet potatoes
14 oz pasta (using whole wheat really adds to the great fiber content in this dish)
Equipment:
oven
baking sheet
frying pan
Cooking instruction summary:
Preheat oven to 400 degrees.Peel & dice the sweet potatoes.Toss potatoes with 1 tbsp olive oil and salt and pepper.Spread potatoes on baking sheet (probably want non-stick spray) and roast for 30 minutes until browned and soft.In a skillet on medium heat, place the oil, leeks & rosemary and cook for about 7 minutes until the leeks are soft and golden.Cook pasta per package directions and drain.Combine pasta, sweet potatoes, oil mixture (with leeks & rosemary), butter & feta.Toss until fully combined.Serve over spinach leaves and sprinkle with grated parmesan & black pepper.
Step by step:
1. Preheat oven to 400 degrees.Peel & dice the sweet potatoes.Toss potatoes with 1 tbsp olive oil and salt and pepper.
2. Spread potatoes on baking sheet (probably want non-stick spray) and roast for 30 minutes until browned and soft.In a skillet on medium heat, place the oil, leeks & rosemary and cook for about 7 minutes until the leeks are soft and golden.Cook pasta per package directions and drain.
3. Combine pasta, sweet potatoes, oil mixture (with leeks & rosemary), butter & feta.Toss until fully combined.
4. Serve over spinach leaves and sprinkle with grated parmesan & black pepper.
Nutrition Information:
covered percent of daily need
