Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water. Drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the potatoes, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, for 10 minutes.
Add the shallots and rosemary and cook, uncovered, stirring occasionally, until the potatoes are tender, 3 to 5 minutes.
Toss the pasta with the potato mixture, Parmesan, and the reserved cooking water. Dollop with the ricotta before serving.
Originally Submitted
10/2/2009
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