Spaghetti With Sweet Potatoes and Ricotta

Real Simple Magazine, October 2009
photo: Jose Picayo

This is a great recipe for winter time when sweet potatoes are one of the few veggies in-season. I left out the rosemary (I used to like rosemary, but lately it makes me gag when I feel the little stems hit my throat), and used a couple crushed garlic cloves instead of the shallots. It is super simple to make. This one has become Lew's weekday dinner specialty. It is really good with angel hair pasta.

Serves 4

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.