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Rotini with Sweet Potato Sauté

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Rotini with Sweet Potato Sauté
  • Prep 20 min
  • Total 20 min
  • Ingredients 10
  • Servings 4
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Treat you family to this hearty dinner made using pasta and veggies flavored with pesto – ready in 20 minutes.
By Pillsbury Kitchens
Updated Dec 16, 2010

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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    For the best color and sweetest flavor, select sweet potatoes with dark skins.
  • tip 2
    Use 1 3/4 cups of carrot strips in place of the sweet potato.
  • tip 3
    The spinach, sweet potatoes and red bell peppers combine to make this recipe an excellent source of vitamins A and C.

Nutrition Information

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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