Goat cheese and lots of fresh basil boost the flavor in this vegetarian pasta meal.




  • In a 5- to 6-quart Dutch oven cook pasta according to package directions; drain. Return pasta to pan; keep warm.

  • Meanwhile, in a large skillet, melt butter and heat 2 tablespoons olive oil over medium-high heat. Add the sweet potato. Cook for 8 minutes or until nearly tender, gently stirring occasionally. Add the onion; cook about 5 minutes more or until potato and onion are tender and lightly browned, gently stirring occasionally.

  • Add spinach to potato mixture, tossing gently until spinach is just wilted. Add potato mixture to pasta along with goat cheese, walnuts, basil and 2 tablespoons olive oil. Toss gently to combine. Season to taste with salt and black pepper. Serve immediately with Italian bread, if you like.

Nutrition Facts

490 calories; 26 g total fat; 25 mg cholesterol; 354 mg sodium. 52 g carbohydrates; 14 g protein;