Rotini and Sweet Potato Sauté

Rotini and Sweet Potato Sauté

Ingredients

2 cups of uncooked rainbow or whole grain rotini
1 tablespoon extra virgin olive oil
1 clove of garlic, minced
1 small onion, cut into thin wedges
1/2 medium red or orange bell pepper, cut into thin strips
1 medium sweet potato, cut into think strips about 2" long
1/4 cup water
2 cups fresh spinach, coarsely chopped
1/4 cup of purchased or home-made (even better) pesto
Nutritional yeast for garnish sprinkle

How we make it

Cook rotini al denté according to package directions.
Keep rotini covered and set aside after cooking.

Heat evoo in a medium skillet. When hot, add onion and garlic and cook for about 2 minutes. Stir constantly and just begin to brown the garlic.

Add in the sweet potato strips and bell pepper strips. Cook and stir another 2 minutes. Add water, cover and cook for about 3 more minutes.

Add the cooked rotini and chopped spinach and stir to mix. Cook until heated through. Remove from heat and gently stir in the pesto.

Plate the pasta and, if desired, sprinkle with a little nutritional yeast. Salt and pepper to taste.

Makes about 4 (1 1/4 cup servings)

Per serving: Calories 340, total fat 13g, saturated fat 2g, cholesterol 3mg, sodium 230mg, total carbs 44g, dietary fiber 3g, sugar 5g, protein 11g