Pasta With Sweet Potatoes, Shiitakes and Peas
Nonstick cooking spray
2 large orange-fleshed sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
4 teaspoons olive oil, divided
12 ounces uncooked bow-tie (farfalle) pasta
1 cup sliced shiitake (or button or cremini) mushrooms
1 cup reduced-sodium chicken or vegetable broth
½ cup nonfat milk
2 tablespoons all-purpose flour
1 cup frozen green peas, thawed
2 tablespoons chopped fresh parsley
Salt and ground black pepper
4 tablespoons grated Parmesan cheese
Preheat oven to 400˚ F. Coat a large baking sheet with cooking spray.
In large bowl, combine sweet potatoes, rosemary and 2 teaspoon olive oil. Toss to coat and transfer sweet potatoes to prepared baking sheet. Bake 35 minutes, until tender.
Meanwhile, cook pasta according to package direction. Drain, transfer to a bowl and cover with foil to keep warm. Heat remaining oil in a large nonstick skillet over medium-high heat. Add mushrooms and sauté 3 minutes, until tender and releasing juice.
Whisk together broth, milk and flour. Add mixture to skillet and simmer 3 minutes, until mixture thickens, stirring constantly. Stir in sweet potatoes, peas and parsley, and heat through. Salt and pepper to taste. Pour mixture over cooked pasta and toss to combine. Spoon mixture onto plates and top with Parmesan.
Makes 4 serving.
Nutrition Score per serving (2 ½ cup):
Calories: 508
Fat: 14% (8g; 2g saturated)
Carbohydrate: 72% (91g)
Protein: 14% (18g)
Fiber: 7g
Calcium: 157mg
Iron: 5mg
Sodium: 269mg
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