Whole Wheat Rotini with Sweet Potatoes & Ricotta Cheese

Tonight I have finally decided to try out a recipe I have been wanting to try for a while now.  My sister, Christina, made this a couple of months ago and has been raving about it ever since.  She originally got the recipe from Meg over at Be Fit. Be Full.  This is such a simple, delicious recipe.  You can make it in much less than a half an hour.

Whole Wheat Rotini with Sweet Potatoes and Ricotta Cheese

Serves 2


  • 6 oz. pasta (I used Rotini)
  • 1 Tbl. Olive Oil
  • 1 small sweet potato cut into 1/2 inch pieces
  • Kosher salt & black pepper
  • 1 shallot, sliced
  • 1 Tbl fresh Rosemary, chopped
  • 1/8 cup grated parm
  • 1/8 cup ricotta ( I used part-skim)
  • **I also threw in some spinach**


  1. Cook pasta according to directions.  Reserve 1/2 cup of the cooking water.  Drain the pasta and return it to the pot.
  2. Meanwhile, heat the olive oil in a non-stick skillet over medium-heat.  Add the potatoes, 3/4 tsp salt, and 1/4 tsp pepper and cook, covered, stirring occasionally for 10 minutes.  Add the shallots and rosemary and cook until the potatoes are tender, 3-5 minutes.
  3. Toss the pasta with the potato mixture, parmesan, and the reserved cooking water.  Dollop with the ricotta before serving.

Enjoy!!! 🙂

While I did LOVE this pasta dish, I think I enjoyed a similar dish I made earlier this fall a BIT better…the Fusilli Pasta with Roasted Pumpkin & Plum Tomatoes.   No worries, though, this was still delicious and I will be making it again and again!  Thanks Christina & Meg! 😛


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