Pasta with Roasted Sweet Potatoes, Feta and Arugula…Eat.Live.Be. for a Better 2011!
This pasta is loaded with good for you ingredients, like sweet potatoes, arugula, and a healthy dose of feta!
Yield: 4-6 servings
  • 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
  1. 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.
  2. Place 1 tbsp oil in a small skillet. Add the leeks and rosemary and cook for 7 minutes, or until soft and golden.
  3. Cook pasta in boiling, salted water. Drain and place in a large bowl. Toss with sweet potatoes, arugula, leeks and feta.
Adapted from Sidewalk Shoes
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at