Sweet Potato Pasta with Brussels Sprouts
Ingredients
The pasta
-
8
ounces
dried whole wheat bowtie pasta
-
3 to 4
cups
low sodium chicken broth
The vegetables
-
1
pound
Brussels sprouts
-
1
small
red onion
-
1
medium
sweet potato
-
3
cloves
garlic
The flavorings
-
1
tablespoon
extra virgin olive oil
-
3
tablespoons
butter
-
1
teaspoon
kosher salt
-
1
teaspoon
ground black pepper
-
1
tablespoon
chopped fresh sage
The toppings
-
½
cup
crumbled feta cheese
-
⅓
cup
dried cranberries
Instructions
- Heat olive oil in a sauté pan over medium-high heat and melt 1 tablespoon of butter.
- Add Brussels sprouts, onion, salt, and pepper, cooking until softened.
- Stir in garlic and cook briefly before removing the vegetables to a plate.
- Add remaining butter, sweet potato, and seasonings to the pan, cooking for 2 minutes.
- Stir in the pasta and add chicken broth, bringing to a boil before reducing heat.
- Cook until sweet potato is tender and pasta is al dente, adding more broth if needed.
- Combine with sautéed vegetables, remaining feta, cranberries, and sage before serving.
Nutrition Facts (estimated)
Servings
6
Calories
355
Total fat
12g
Total carbohydrates
54g
Total protein
13g
Sodium
20mg
Cholesterol
26mg
You might also like