Categories: pasta, sweet potatoes

Ingredients

• 1 1/2 lbs sweet potatoes
• 2 tbsp olive oil (I used extra virgin)
• salt
• 3 leeks (I used green onions)
• 1 tbsp fresh rosemary, (I used dried – 1/2 to 3/4 tbsp)
• 14 oz pasta, (using whole wheat really adds to the great fiber content in this dish)
• 2 tbsp butter
• 6 oz feta
• 8 oz baby spinach leaves, (I didn’t have any spinach)
• cracked black pepper
• grated parmesan

Directions

1. Preheat oven to 400 degrees.

2. Peel & dice the sweet potatoes.

3. Toss potatoes with 1 tbsp olive oil and salt and pepper.

4. Spread potatoes on baking sheet (probably want non-stick spray) and roast for 30 minutes until browned and soft.

5. In a skillet on medium heat, place the oil, leeks & rosemary and cook for about 7 minutes until the leeks are soft and golden.

6. Cook pasta per package directions and drain.

7. Combine pasta, sweet potatoes, oil mixture (with leeks & rosemary), butter & feta.

8. Toss until fully combined.

9. Serve over spinach leaves and sprinkle with grated parmesan & black pepper.

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