Pasta with Roasted Sweet Potatoes and Sautéed Kale



  • 4 oz pasta such as Penne
  • 1 small bunch kale thick stems removed
  • 1 sweet potato
  • 2 large portabella mushrooms
  • About 4-5 sun dried mushrooms
  • Oil spray
  • Extra virgin olive oil
  • Parmesan cheese
  • Salt and pepper


  • Cook pasta according to package directions and drain.  Set aside
  • Pre heat oven to 425 F
  • Peel and wash sweet potato.  Chop into about ½ inch cubes
  • Add oil spray to a cookie sheet.  Evenly spread sweet potatoes and lightly spray with oil
  • Bake for about ½ hour.
  • Remove stems of mushrooms and slice diagonally and cut each piece into two
  • Wash and drain kale.  Remove thick stems and tear leaves into pieces
  • Chop sun dried tomatoes into small pieces
  • Add extra virgin olive oil to a large skillet and when hot add kale leaves and sauté until they are soft and done.
  • Remove from pan
  • Now add mushrooms and sun dried tomatoes and sauté for about 3-4 minutes
  • Add cooked pasta, and roasted sweet potatoes to the skillet and mix well
  • Sprinkle with parmesan cheese
  • Sprinkle with extra virgin olive oil if you like (optional)
  • Yields: 2 servings.

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