Does anyone really work a 9-to-5 job anymore? I can’t remember the last time I got home before 7:30, and it seems to me that this is the trend across most jobs. Not that I’m complaining – we should all be so thankful for the jobs we have right now. That said, getting home at 5:30 would mean I could eat earlier than 8 each night, since I’m utterly opposed to eating anything that comes frozen and marketed as convenient, which usually means over-salted and soggy.
Still, with money being tight and my taste buds forever demanding, I’m constantly on the hunt for quick, fresh, affordable dinners each weeknight. After browsing through October’s Real Simple, I was game to whip up their Spaghetti with Sweet Potatoes and Ricotta for dinner this week. It took me less than a half hour to make and was beyond delicious. Read on for the recipe and let me know if you get around to trying it yourself!Real Simple’s Spaghetti with Sweet Potatoes and Ricotta
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 2 small sweet potatoes (about one pound), cut into 1/2 inch pieces
- Kosher salt and black pepper
- 2 shallots, sliced
- 1 tablespoon chopped fresh rosemary (I nixed this since I couldn’t find any, but the dish was still yummy!)
- 1/4 cup grated Parmesan
- 1/3 cup ricotta
Directions: Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water. Drain the pasta and return to pot. While the pasta’s cooking, heat the oil in a large nonstick skillet over medium heat. Add the potatoes, 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, for 10 minutes. Add the shallots and rosemary and cook, uncovered, stirring occasionally, until the potatoes are tender, 3 to 5 minutes. Toss the pasta with the potato mixture, Parmesan and the reserved cooking water. Dollop with the ricotta before serving.