Pasta With Caramelized Sweet Potatoes And Kale Recipes
PASTA WITH CARAMELIZED SWEET POTATOES AND KALE
This Pasta with Caramelized Sweet Potatoes and Kale recipe is full of delicious savory Fall flavors. And it's also totally easy to customize with whatever ingredients you have on hand. See above for suggestions!
Provided by Ali
Time 35m
Number Of Ingredients 11
Steps:
- Cook pasta al dente according to package directions, in a large stockpot of generously-salted water. Drain, and set aside.
- Meanwhile, melt 2 tablespooons butter (or olive oil) in a large sauté pan over medium-high heat. Add sweet potatoes and season with a generous pinch of salt and pepper. Sauté for 7-9 minutes, stirring and flipping occasionally, until they are tender on the inside and nice and caramelized on the outside. Transfer to a separate plate, and set aside.
- Add the remaining 2 tablespoons butter (or olive oil) to the sauté pan. Add the onion and garlic, and sauté for 2 minutes, stirring occasionally. Stir in the kale, white wine and balsamic vinegar. Sauté for an additional 3 minutes, stirring occasionally. Remove from heat, and set aside.
- Once the pasta is ready to go, combine the pasta, sweet potatoes, kale mixture and pine nuts in the large stockpot, and toss to combine. Serve warm, garnished with lots of Parmesan cheese and any other desired toppings.
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- In a large skillet, heat olive oil over medium heat. Cook sweet potatoes, stirring and turning pieces occasionally, until just barely tender (about 10-13 minutes).
- While sweet potatoes are cooking, begin cooking pasta, according to package instructions. Before draining, reserve 1 cup of pasta water.
- When sweet potatoes are just barely tender, add garlic and red pepper flakes to them. Add kale to sweet potatoes and cook until bright green and wilted. Season mixture with salt and pepper.
- Gently combine drained pasta into sweet potatoes and kale. Add ricotta into mixture in multiple dollops. Fold ricotta into the mixture, taking care to not break up pasta or potatoes. Add just enough reserved pasta water to mixture to loosen ricotta and moisten pasta (I use between 1/4 – 1/3 cup). If needed, season with additional salt and pepper. Top with Parmesan cheese and serve.
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