A Pasta Recipe for Slow-Pokes Like Me: Spaghetti with Sautéed Sweet Potatoes and Ricotta


Lately I’ve been cooking a lot of quick meals, even though that’s not necessarily my style. Many of my friends know me as the home chef who essentially slaves in the kitchen for hours on end, and it’s not because I make over-complicated food. I’m just pretty laid back and bring a super relaxed attitude with me wherever I go, which works great for those braises that take a few hours in the dutch oven anyway.

But a slow-cooking home chef has to get food done quickly sometimes, right? Otherwise how would I ever have time for clients and work, let alone the gym, or runs on along the beach? So below, I present you with a quick and delicious pasta on this night that I’m going to the gym. Faster home chefs could probably piece this one together in 20 minutes, but I over-estimated the time to 30-minutes for slow-pokes like me!

I think it’s important for people to know that healthy food is an achievable feat even for the busiest of us. This meal could probably be in your belly faster than running out last-minute to pick up fast food for your family. What was the clean up like? For those of you with a fast food addiction, don’t let these two pans overwhelm you. My clean up was was finished in less than 10 minutes. Dinner  + clean up in 40 minutes is proof that we can simplify and “healthify” our lives at the same time. Sometimes it just takes a little meal planning and thinking ahead to do so.


Spaghetti with Sautéed Sweet Potatoes and Ricotta

Serves 4-6
Time 30 min

1 lb spaghetti
3 tbsp olive oil
1.5 lb sweet potatoes (2 medium), cubed into 1/2-inch pieces
3 shallots, sliced
1.5 tbsp, fresh rosemary, chopped
1/3 cup parmesan, grated
1/2 cup ricotta
Salt, to taste
Pepper, to taste

Cook the pasta per package directions. Reserve 2/3 cup cooking water, drain pasta, and set aside.

In a large pan, or dutch oven, heat olive oil over medium heat. Add sweet potatoes, season with salt and pepper to taste. Cover, and cook stirring every 1-2 minutes to avoid scorching the sweet potatoes, about 8-10 minutes. Add rosemary and shallots and cook until potatoes are tender, 3-5 minutes longer.

Add cooked pasta and reserved water to sweet potatoes. Stir in grated parmesan. Serve pasta with a few dollops of ricotta, and season with salt and pepper to taste.