1 large sweet potato, peeled and cut into 1 inch cubes
1 Tablespoon + 1 teaspoon Extra Virgin Olive Oil (try one of our Infused Extra Virgin Olive Oils for fun flavor!)
2-3oz. baby arugula or spinach
2 cups penne pasta
1 Tablespoon Traditional Balsamic Vinegar
sea salt and fresh ground pepper to taste
2/3 cup coarsley grated Parmesan cheese
Cook pasta according to instructions on package. While pasta is cooking, peel sweet potatoes and cut them into 1 inch pieces. Heat olive oil in large frying pan and begin to saute the sweet potatoes over medium heat stirring occasionally so they don't burn on one side. When sweet potatoes are soft and cooked through, turn heat to low and add the other 1 teaspoon of olive oil and the balsamic vinegar. Saute over low heat, stirring often, for 3-5 minutes more or until the sweet potatoes are all glazed with the vinegar. Season sweet potatoes well with salt and fresh ground black pepper.
Wash the arugula (or spinach) if needed and then place in the bottom of the colander where you're going to drain the pasta. When pasta is done, scoop out 1/2 cup pasta cooking water; then pour the hot pasta over the arugula. Let it drain for a minute or so, then add the pasta and arugula to the pan with the sweet potatoes and stir to combine. Add the reserved pasta cooking water and stir gently again. Then add most of the Parmesan cheese and stir again. Serve hot, with the reserved Parmesan cheese to sprinkle over each serving at the table.