Whole Wheat Penne with Roasted Sweet Potato and Sauteed Spinach

Whole Wheat Penne with Roasted Sweet Potato and Sauteed Spinach
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 417.2
  • Total Fat: 9.6 g
  • Cholesterol: 3.6 mg
  • Sodium: 423.4 mg
  • Total Carbs: 82.4 g
  • Dietary Fiber: 10.8 g
  • Protein: 11.0 g

View full nutritional breakdown of Whole Wheat Penne with Roasted Sweet Potato and Sauteed Spinach calories by ingredient
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Introduction

Healthy, filing, and unbelievably satisfying dish! Can easily serve 3 people as well if smaller portions, or left overs, are desired. Healthy, filing, and unbelievably satisfying dish! Can easily serve 3 people as well if smaller portions, or left overs, are desired.
Number of Servings: 2

Ingredients

    1 large sweet potato
    (you could add squash in this mix too)
    1 tsp paprika
    1 1/2 TBS brown sugar (sprinkle bit more on top before oven)
    1/4 tsp salt
    1/4 tsp ground pepper
    1 TSB olive oil
    1 bowl of whole wheat penne, dry
    3 cups baby spinach
    1 tsp diced garlic
    diced shallots
    black pepper and 2 TBS grated Parmesan for garnish

Directions

Preheat oven to 375 degrees

Cube sweet potato (and squash if you chose) into about 1/2 inch cubes. Coat in a bowl with paprika, brown sugar, salt, pepper, and olive oil. Transfer to baking sheet with tin foil and sprinkle some more brown sugar on top if needed or if it didn't coat well. Roast in oven until you can stab through with a fork easily (quick, like 18 min maybe)

Boil water, add penne. Preheat a little olive oil in a pan on med low. Saute shallots and garlic. Add spinach mixing, turning, and moving around constantly until just wilted.

Put cooked spinach in a bowl and cover to keep warm. Once the pasta is finished add it to that bowl, mix with the spinach, cover again. One the sweet potatoes are finished add to the pasta, mix together, garnish each with 1 TBS Parmesan.

Serving Size: Makes 2 servings

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