Rigatoni with Sweet Potato, Oregano, and Parmesan
Rigatoni with Sweet Potato, Oregano, and Parmesan might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains about 17g of protein, 15g of fat, and a total of 509 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of parmesan, garlic, rigatoni, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Preheat oven to 375 F. Rinse the sweet potatoes and prick their skins several times with a fork.
Place them directly on rack in oven.
Bake 1 hour or until soft; set aside. Cook the rigatoni according to the package directions.
Drain, reserving 1/3 cup of the cooking water. In a small skillet, heat the olive oil over medium-low heat.
Add the garlic and saut until just golden.
Add the oregano and saut about 1 minute, until fragrant and slightly crisp.
Place the rigatoni in a large bowl. Scoop the potato flesh into the bowl of pasta.
Add the olive oil mixture and pasta water and toss.
Sprinkle with the salt, pepper, and Parmesan.