Harvest Pasta with Sweet Potato and Pesto

How to make it

1. 1

   Preheat your oven to 400 degrees Fahrenheit, 200 degrees Celsius. Peel and dice the large sweet potato into bite sized cubes. Toss these with a little olive oil, salt, and pepper on a baking sheet. Roast for about 20 to 25 minutes, until tender and slightly caramelized.

2. 2

   While the sweet potato roasts, bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Reserve about half a cup of the pasta cooking water before draining the pasta.

3. 3

   In a large bowl or the warm pasta pot, combine the drained pasta, roasted sweet potato, and fresh spinach. The heat from the pasta and sweet potato will gently wilt the spinach.

4. 4

   Stir in the basil pesto until everything is well coated. If the sauce seems a little thick, add a splash or two of the reserved pasta water to reach your desired consistency.

5. 5

   Crumble the feta cheese over the pasta mixture. Toss gently to combine. Serve immediately and enjoy this colorful, satisfying meal.