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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  • prep time 20 min
  • total time 20 min
  • ingredients 10
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

For the best color and sweetest flavor, select sweet potatoes with dark skins.

Use 1 3/4 cups of carrot strips in place of the sweet potato.

The spinach, sweet potatoes and red bell peppers combine to make this recipe an excellent source of vitamins A and C.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
340
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
3g,
3%
),
Cholesterol
5mg
5%;
Sodium
240mg
240%;
Total Carbohydrate
44g
44%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
180%;
Vitamin C
40%;
Calcium
15%;
Iron
15%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 1/2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.