Rotini with Sweet Potato Sauté

Treat you family to this hearty dinner made using pasta and veggies flavored with pesto – ready in 20 minutes.

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Servings 4

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ingredients 10
Prep Time 20 min
Total Time 20 min

Ingredients

6: oz. (2 cups) uncooked rainbow rotini (spiral pasta)

1: tablespoon olive or vegetable oil

1: small onion, cut into thin wedges

1: garlic clove, minced

1: medium sweet potato, cut into 2x1/4x1/4-inch strips

1/2: medium red bell pepper, cut into thin strips

1/4: cup water

2: cups fresh spinach, cut into strips

1/4: cup purchased pesto

1: oz. (1/4 cup) shredded fresh Parmesan cheese, if desired

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Directions

1 Cook rotini to desired doneness as directed on package. Drain; cover to keep warm.
2 Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add onion and garlic; cook and stir 1 to 2 minutes or just until garlic begins to brown.
3 Add sweet potato and bell pepper; cook and stir 2 minutes. Add water; cover and cook 2 to 3 minutes or until vegetables are tender.
4 Add cooked rotini and spinach; stir gently to mix. Cook uncovered until thoroughly heated. Remove from heat; stir in pesto until well mixed. If desired, add salt and pepper to taste. Sprinkle with cheese.