Rigatoniwith Roasted Sweet Potatoes
Serves4
3Medium Sweet Potatoes, Peeled and Cubed
1Medium Onion, Halved and Sliced
3Garlic Cloves, Minced
1Tablespoon Olive Oil
Teaspoon Salt
Teaspoon Dried Sage Leaves
1/8Teaspoon Pepper
2Cups Uncooked Rigatoni
2Tablespoons Butter
1Cup Heavy Whipping Cream
Cup White Wine or Chicken Broth
Cup Chopped Walnuts, Toasted
ShreddedParmesan Cheese
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Place sweet potatoes and onion in an ungreased 15x10x1-inch baking pan. Combine the garlic, oil, salt, sage and pepper; drizzle over vegetables and toss to coat.
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Bake, uncovered, at 400 for 20-25 minutes or until potatoes are tender, stirring occasionally.
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Meanwhile, cook rigatoni according to package directions. In a small saucepan, melt butter; stir in cream and wine. Bring to a gentle boil; cook for 10-12 minutes or until slightly thickened.
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Drain rigatoni; place in a large bowl. Add cream sauce, vegetables and walnuts; toss to coat. Sprinkle with cheese.
Recipe Credit: Taste of Home: Simple & Delicious Magazine
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