Description
Need a quick and easy dinner recipe? This Sweet Potato & Kale Pasta Skillet recipe, sponsored by Dreamfields pasta, will only take about 30 minutes and full of good stuff for your family.
Ingredients
Scale
- 3 tablespoons olive oil
- 2 pounds sweet potatoes (peeled and diced)
- 1 teaspoon minced garlic
- 1 teaspoon red pepper flakes
- 8 ounces kale (stems and ribs removed and roughly chopped)
- Salt and Pepper (to taste)
- 13.25 ounces Dreamfields Pasta (I used Rotini)
- 1 cup part-skim ricotta cheese
- 1/8 – 1/4 cup grated Parmesan cheese (use according to your preference)
Instructions
- In a large skillet, heat olive oil over medium heat. Cook sweet potatoes, stirring and turning pieces occasionally, until just barely tender (about 10-13 minutes).
- While sweet potatoes are cooking, begin cooking pasta, according to package instructions. Before draining, reserve 1 cup of pasta water.
- When sweet potatoes are just barely tender, add garlic and red pepper flakes to them. Add kale to sweet potatoes and cook until bright green and wilted. Season mixture with salt and pepper.
- Gently combine drained pasta into sweet potatoes and kale. Add ricotta into mixture in multiple dollops. Fold ricotta into the mixture, taking care to not break up pasta or potatoes. Add just enough reserved pasta water to mixture to loosen ricotta and moisten pasta (I use between 1/4 – 1/3 cup). If needed, season with additional salt and pepper. Top with Parmesan cheese and serve.
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
