Sweet Potato and Pepperoni Ragu over Orzo

• 1 Tablespoon Butter Or Oil
• 1 whole Medium Sweet Potato, Peeled And Diced Into 1/2-inch Chunks (about 2 Cups)
• 1 whole Red Bell Pepper, Diced
• 1/2 cups Sliced Pepperoni, Quartered (we Used Turkey Pepperoni)
• 1 whole Green Onion, Sliced Thinly
• 2 cups Marinara Sauce (20-24 Oz, Whatever Your Jar Happens To Be If You Use Store-bought)
• 2 cups Uncooked Whole Wheat Orzo Or Other Small Pasta Such As Elbow Or Small Shells
• 1/2 cups Freshly Grated Parmesan Or Pecorino-Romano Cheese, For Garnish

1. Melt the butter in a large skillet over medium heat.
2. Add sweet potato and cook for about 5 minutes or until it starts to soften.
3. Add the bell pepper, pepperoni, and green onion.
4. Cook, stirring occasionally, until bell pepper is tender, about 34 minutes.
5. Add marinara sauce and simmer, covered, for 1012 minutes or until sweet potatoes are fork tender.
6. Meanwhile, prepare the orzo according to package directions, cooking until al dente.
7. Serve sauce over orzo and top with cheese.
8. Makes 4 adult servings or 6 kid servings.

butter, sweet potato, red bell pepper, pepperoni, green onion, marinara sauce, whole wheat orzo, freshly grated parmesan

Taken from tastykitchen.com/recipes/main-courses/sweet-potato-and-pepperoni-ragu-over-orzo/ (may not work)