Wednesday Dinner

Spaghetti With Sweet Potatoes and Ricotta

Jose Picayo

Serves 4 Hands-On Time: 25m Total Time: 25m

Ingredients

• 12 ounces spaghetti (3/4 box)
• 2 tablespoons olive oil
• 2 small sweet potatoes (about 1 pound), cut into 1/2-inch pieces
• kosher salt and black pepper
• 2 shallots, sliced
• 1 tablespoon chopped fresh rosemary
• 1/4 cup grated Parmesan (1 ounce)
• 1/3 cup ricotta

Directions

1. Cook the pasta according to the package directions. Reserve 1⁄2 cup of the cooking water. Drain the pasta and return it to the pot.
2. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the potatoes, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper and cook, covered, stirring occasionally, for 10 minutes. Add the shallots and rosemary and cook, uncovered, stirring occasionally, until the potatoes are tender, 3 to 5 minutes.
3. Toss the pasta with the potato mixture, Parmesan, and the reserved cooking water. Dollop with the ricotta before serving.

Laurel made dinner last night-
This one was edible, Jay liked it, I couldn't even taste it b/c I'm still sick...Miah dumped hers and opted to go hungry. I can tell you that Dobby and Harley LOVED the sweet potatoes. It was pretty funny, them begging me for pieces.

Hopefully tonight will be better...