Rotini with Sweet Potato Sauté

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

  • 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
  • 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.
  • 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.
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