Winter Pasta Toss
- 12 oz. farfalle (bow ties) pasta
- 1 large sweet potato (12 oz.)
- 1 1/2 Tbs. extra-virgin olive oil
- 2 bunches scallions (white and light green parts), cut into 3/4-inch pieces (2 cups)
- 3/4 tsp. dried thyme
- 2 cups cherry tomatoes, halved
- 1 cup vegetable broth
- 1 tsp. coarse salt
- 1/4 tsp. freshly ground pepper
- Bring large pot of lightly salted water to a boil.
- Add pasta; stir to prevent sticking.
- Cook pasta until just tender, about 10 minutes.
- Drain well.
- Meanwhile, peel sweet potato, then cut into 1/2-inch dice.
- In large saucepan or Dutch oven, heat oil over medium-low heat.
- Add sweet potato, cover and cook 8 minutes.
- Stir in scallions and thyme; cover and cook 4 minutes.
- Add cherry tomatoes; cover and cook 2 minutes.
- Add cooked pasta, broth, salt and pepper.
- Mix well and serve hot.
farfalle, sweet potato, extravirgin olive oil, bunches scallions, thyme, cherry tomatoes, vegetable broth, coarse salt, freshly ground pepper
Taken from www.vegetariantimes.com/recipe/winter-pasta-toss/ (may not work)