Winter Pasta Toss


Sweet potatoes and scallions are perfect partners in this quick pasta recipe.When fresh thyme is available, substitute 1 1/2 teaspoons for the dried herb.

  • servingServings


  • 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


Meal plan: Make a simple salad of mes-clun (mixed baby greens), shredded carrots and roasted red pepper strips dressed with a low-fat vinaigrette. Serve with sesame bread sticks.

  1. 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.
  2. 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.
  3. 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.

Nutrition Information

  • Serving Size: 4 servings
  • Calories: 303
  • Carbohydrate Content: 51 g
  • Fat Content: 6 g
  • Fiber Content: 5 g
  • Protein Content: 7 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 599 mg