Rotini with Sweet Potato Sauté

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

By Pillsbury Kitchens

December 16, 2010

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

tablespoon olive or vegetable oil

small onion, cut into thin wedges

garlic clove, minced

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

1/2

medium red bell pepper, cut into thin strips

1/4

cup water

cups fresh spinach, cut into strips

1/4

cup purchased pesto

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

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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.

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.