Pasta with Sweet Potatoes

ImageIt’s fall.  I love sweet potatoes and they are such a healthy alternative.  Combined with kale or spinach sweet potatoes create a magical meal. 


  • One large sweet potato cooked to done but not mushy – Either microwaved or baked
  • Three tablespoons olive oil
  • One cup of fresh kale or spinach, rinsed and chopped
  • One half cup feta cheese
  • Pasta – use whole grain linguine, spaghetti even fettuccine
  • 1/4 cup parmigiano reggiano  grated 
  • 1 small onion, chopped
  • 1 clove garlic, peeled and chopped finely
  • Salt and pepper to taste

Prep all the veggies and set aside.  Heat the water to boiling and drop in the pasta.  Heat olive oil in the skillet while the water is heating and put the kale in the skillet.  If you are using spinach it will go in later but if you are using kale do this first because kale takes longer to cook.  Add the garlic, onion and cook until the onion is opaque.  Add the sweet potatoes.  Cook for a few minutes until the sweet potatoes are getting a little brown.  The pasta should be done by now so go ahead and drain the pasta and place it in the skillet.  Stir, add the feta and stir again.  Cook over low heat for a few minutes allowing the feta to melt and combine with the kale and pasta.  Top with the parm cheese and serve warm. 

Savory Asparagus Pasta


1 cup of bow tie pasta

½ chopped onion, yellow or white

1 clove of garlic, chopped finely

1 Tbsp. salt

1 Tbsp. pepper

6 stalks of asparagus tops – use the small ones and just the top half

1/8 cup heavy cream or whole milk

1 Tsp. red pepper flakes

1 Tbsp. fresh parsley, finely chopped

2 Tbsp. balsamic vinegar

¼ cup Red Wine Vinegar

1 Vegetarian Italian sausage – you can use brats or Italian sausage

Olive oil

Parmesan Reggiano – grated

Chop the garlic and the onion and set aside.  Cook the pasta to al dente and the asparagus about three minutes.  Rinse the asparagus in cold water and set aside.

In a skillet heat a couple of tablespoons of olive oil.  Add the sausage, red pepper flakes, onions and garlic and cook thoroughly.   Next add the red wine vinegar and the balsamic vinegar.  Continue cooking over medium heat.  Add the heavy cream, salt and pepper.   Stir and reduce the heat to low.  Cook about two or three minutes and then add the asparagus and parsley. 

You can add more sausage or asparagus if you wish to this dish. 

Place in to serving dish and grate Parmesan Reggiano cheese on the top.  Enjoy!