Sweet potato, walnut & spinach pasta
Orange sweet potato (kumara)
reduced-fat ricotta cheese
Sugar snap peas
Cook 60g pasta following packet instructions. Drain. Heat 1 tsp olive oil in a frying pan. Cook 100g sweet potato (chopped) until golden. Add 1 tbs coarsely chopped walnuts and cook for 1 minute. Add pasta and 1 cup baby spinach leaves and gently toss to combine. Top with 2 tbs reduced-fat fresh ricotta cheese (crumbled) and season with pepper. Serve with steamed sugar snap peas.