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Rotini with Sweet Potato Sauté

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Pillsbury Kitchens
Updated Dec 16, 2010
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Treat you family to this hearty dinner made using pasta and veggies flavored with pesto – ready in 20 minutes.

Rotini with Sweet Potato Sauté

  • Prep Time 20 min
  • Total 20 min
  • Ingredients 10
  • Servings 4
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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

Instructions

  • Step 
    1
    Cook rotini to desired doneness as directed on package. Drain; cover to keep warm.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

340 Calories
13g Total Fat
11g Protein
44g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
340
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
3g
15%
Cholesterol
5mg
2%
Sodium
240mg
10%
Total Carbohydrate
44g
15%
Dietary Fiber
3g
12%
Sugars
5g
Protein
11g
% Daily Value*:
Vitamin A
180%
180%
Vitamin C
40%
40%
Calcium
15%
15%
Iron
15%
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.

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