Pasta with Roasted Sweet Potatoes, Feta and Arugula…Eat.Live.Be. for a Better 2011!
1½ lb sweet potatoes, diced 2 tbsp olive oil salt 4 leeks, chopped 1 tbsp rosemary, chopped 1 lb whole wheat pasta 6 oz feta cheese (I used Trader Joe’s Mediterranean herb blend) 8 oz arugula cracked black pepper Toss the sweet potatoes with 1 tbsp oil, salt and pepper. Spread on a baking sheet and roast at 400 for 30 minutes or until soft and browned. Place 1 tbsp oil in a small skillet. Add the leeks and rosemary and cook for 7 minutes, or until soft and golden. Cook pasta in boiling, salted water. Drain and place in a large bowl. Toss with sweet potatoes, arugula, leeks and feta. Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2011/02/pasta-with-roasted-sweet-potatoes-feta-and-arugula-eat-live-be-for-a-better-2011.html
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