Rigatoni with Roasted Sweet Potatoes Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
3 medium sweet potatoes, peeled and cubed
1 medium onion, halved and sliced
3 garlic cloves, minced
1 tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon dried sage leaves
1/8 teaspoon pepper
2 cups uncooked rigatoni
2 tablespoons butter
1 cup heavy whipping cream
1/2 cup white wine or chicken broth
1/2 cup chopped walnuts, toasted
Shredded Parmesan cheese
Instructions
Place sweet potatoes and onion in an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine the garlic, oil, salt, sage and pepper; drizzle over vegetables and toss to coat.
Bake, uncovered, at 400 ° for 20-25 minutes or until potatoes are tender, stirring occasionally.
Meanwhile, cook rigatoni according to package directions. In a small saucepan, melt butter; stir in cream and wine. Bring to a gentle boil; cook for 10-12 minutes or until slightly thickened.
Drain rigatoni; place in a large bowl. Add cream sauce, vegetables and walnuts; toss to coat. Sprinkle with cheese.
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