Countdown to Thanksgiving: Spaghetti with Sweet Potatoes and Ricotta

I'm not sure this is a completely apropos recipe for your Turkey Day...unless you're doing something with an Italian flair. However, it uses one of the most ubiquitous of Thanksgiving ingredients--the sweet potato. It's a perfect autumnal side dish, whether served with turkey or pork tenderloin, or even just by itself.

Note: I made my version even heartier by using whole wheat pasta. Penne actually.

Spaghetti with Sweet Potatoes and Ricotta
Serves 4.

12 ounces spaghetti (3/4 box)
2 tablespoons olive oil
2 small sweet potatoes (about 1 pound), cut into 1/2-inch pieces
kosher salt and black pepper
2 shallots, sliced
1 tablespoon chopped fresh rosemary
1/4 cup grated Parmesan (1 ounce)
1/3 cup ricotta


Cook the pasta according to the package directions. Reserve 1⁄2 cup of the cooking water. Drain the pasta and return it to the pot.

Meanwhile, 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.