Sweet potato, walnut and spinach pasta
10 - 11
PersonalPoints™ per serving
With this speedy pasta recipe dinner is always less than 30 minutes away!
2 tbs, chopped
Reduced-fat ricotta cheese
⅓ cup(s), (80g), crumbled
Orange sweet potato (kumara)
150 g, (kumara) peeled, cut into 1cm pieces (buy 115g)
100 g, spiral
Baby spinach leaves
2 cup(s), (40g)
- Steam the sweet potato for 5 minutes or until tender.
- Meanwhile, cook the pasta in a saucepan of boiling salted water, following packet directions or until al dente.
- Heat a large non-stick frying pan over high heat. Add the oil and heat for 30 seconds. Add the sweet potato and cook for 2-3 minutes or until golden. Add the walnuts and cook, stirring,for 1 minute or until fragrant.
- Add the pasta and spinach to sweet potato mixture and gently toss to combine. Top with ricotta and season with freshly ground black pepper.
SERVING SUGGESTION: Steamed sugar snap peas.