Gluten Free Sweet Potato and Spinach Penne

The sweet potato and spinach come together to make a vegetarian dish that is so delicious – you won’t want to share!

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Prep Time: 15 mins
Cook Time: 20 mins
Serves: 6

Ingredients

  • 1 pkg Italpasta Gluten Free Penne (340 g)
  • 1/4 cup Italpasta Extra Virgin Olive Oil
  • 1 lb Sweet Potato, peeled, finely chopped
  • 4 clove garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp Pepper
  • 1/4 tsp Hot Pepper Flakes
  • 4 cup baby spinach
  • 2 tbsp lemon juice
  • 1 cup Ricotta Cheese
  • 1/2 tsp lemon zest
  • 1/4 cup Pine Nuts

Instructions

  • Cook pasta according to package directions; reserve 1/2 cup (125 mL) pasta water.
  • Meanwhile, in large pot of boiling salted water, cook sweet potato for about 2 minutes or until tender-crisp; drain well.
  • Heat oil in large nonstick skillet set over medium heat; cook sweet potato, garlic, salt, pepper and hot pepper flakes for about 3 minutes or until sweet potato is tender. Stir in spinach and lemon juice; cook for 1 to 2 minutes or until spinach starts to wilt.
  • Toss pasta with sweet potato mixture, reserved pasta water, ricotta cheese and lemon zest. Sprinkle with pine nuts.

Notes

Substitute butternut squash for sweet potato if desired.

Nutritional Analysis

Calories: 460kcal | Carbohydrates: 60g | Protein: 11g | Fat: 19g | Cholesterol: 20mg | Sodium: 280mg | Fiber: 4g | Sugar: 4g