Ingredients
| Quantity | Ingredients |
|---|---|
| 1 large | sweet potato (12 oz.), peeled and cut into 1/2-inch cubes |
| 10 ounces | fettuccine |
| 2 tbsp | olive oil |
| 1 medium | onion, coarsely chopped |
| 4 cloves | garlic, thinly sliced |
| 1 lb. | broccoli rabe, rinsed well and cut into 2-inch lengths (~7 cups) |
| 1/2 cup | water |
| 1-1/2 oz. | grated Parmesan cheese |
| 1/2 tsp | black pepper |
| 1/2 tsp | salt |
| 1/4 tsp | crushed red pepper flakes |
Directions
1. Place sweet potato in a medium saucepan and add cold water to cover. Cover and bring to a boil over high heat. Reduce heat to low and simmer until sweet potato is tender but not mushy, about 10 minutes. Drain, return to saucepan, and cover to keep warm. 2. Meanwhile, in a large pot of boiling water, cook pasta according to package directions. Drain pasta in a colander. 3. In pasta cooking pot, heat oil over medium-high heat. Add onion and garlic, and stir well to coat with oil. Reduce heat to medium-low, cover and cook until very tender, about 10 minutes. 4. Stir in broccoli rave and water, and bring to a boil over high heat. Reduce heat to medium, cover and cook, stirring frequently, until broccoli rave is tender, about five minutes. 5. Add fettuccine and sweet potatoes to vegetables. Sprinkle with Parmesan, black pepper, salt and red pepper flakes, and toss to coat well. Cook, tossing, just until heated through. Nutrition Information per serving: 494 calories, 14 g total fat, 3.7 g saturated fat, 7.9 g dietary fiber, 76 mg cholesterol, 561 mg sodium.
Source: www.wholehealthmd.com