An Autumn Pasta Story: Sweet Potato, Tomatoes, and Garlicky Kale

Who doesn't love harvest time? When I'm strolling through the farmers' market surrounded by apples, squash, sweet potatoes, cabbage and root vegetables, I often think that autumn gets all the best veggies. 

So, since it's freezing already in Pittsburgh (it snowed yesterday), lets talk comfort food. Here is a recipe that is relatively quick, thoroughly hearty, and absolutely delicious. 

Pasta with Sweet Potatoes, Kale and Tomatoes

This satisfying weeknight pasta is loaded with vitamins and minerals, anti-oxidants, and fiber.  The whole wheat pasta really adds to the flavor of the dish, so use it if you can. Prepare the vegetables at the same time as you are boiling the pasta. Recipe serves 6-8. 

Ingredients 

1 lb whole wheat pasta + splash of extra virgin olive oil

2 tablespoons extra virgin olive oil

2 medium sweet potatoes, peeled and cubed (about three cups)

1 small bunch kale, stems removed and chopped

4 Roma tomatoes, chopped

6 cloves garlic, minced

6 ounces white wine

2 tablespoons fresh lemon juice

Salt to taste

1/4 cup pistachios, coarsely chopped 

1/4 cup kalamata olives

Red pepper flakes to taste

Directions

Prepare all of the vegetables for cooking, and have them ready to add to the pan.

Bring a large pot of salted water to boil. Add the pasta and cook until al dente. Return to pot and toss with a splash of olive oil. 

In the meantime, heat the olive oil in a large skillet over medium heat and add the sweet potatoes. Allow to cook for about 5 minutes uncovered, without stirring. 

Toss the potatoes once, cover the skillet with a lid, and cook for another 5 minutes. Add the kale, tomatoes, garlic, white wine, lemon juice and salt. Cook just until the kale has wilted and turns bright green, or 2 to 3 minutes. (Careful not to overcook.)

Remove from heat. Toss the pasta and the vegetables. Mix in the pistachios, kalamata olives, and red pepper flakes. Serve hot.

Oh! PS. This recipe is accidentally vegan. You could certainly add some nice, hearty cheese to this if you'd like, but I think it's delicious even without. Enjoy!


This post also appears on Love and Bread.