Sicilian Style Sweet Potato Pasta Bowl

cooking
Written By Judy Doherty, MPS, PCII

Sicilian Style Sweet Potato Pasta Bowl

Tomato sauce, white beans, garlic, and sweet potatoes make a savory and spicey pasta bowl dinner.

  • 8 ounce package of sweet potato pasta or any of your favorite vegetable pasta

  • 1 jar marinara sauce

  • 1 cup canned tomatoes, strained

  • 1 cup white beans (canned, drained)

  • 1 each sweet potato (baked or microwaved until done, peeled and diced)

  • 1 each head of cauliflower (sliced and roasted in the oven)

  • 1 tsp olive oil

  1. Cook the pasta according to the package instructions. Drain and reserve.

  2. Slice a head of cauliflower into 1/2 inch thick pieces. Spray with a little oil. Place on a roasting pan and place in a 375 degree oven. Cook for 20 minutes until golden brown. Break up into pieces.

  3. Heat the white beans in a bowl in the microwave.

  4. Prepare the sweet potato. Microwave on high for 5 minutes or until done. Peel and dice.

  5. Heat the marinara sauce. Add a pinch of cayenne pepper.

  6. Prepare the pasta plates: Place the cooked veggie pasta on the plate. Top with the sauce, cauliflower, white beans, and sweet potatoes. Serve hot with more sauce to the side.

We used sweet potato fettucini but you can use any flavor like spinach, tomato, lemon, beet, etc. You can also use plain pasta. 

Entree, Dinner

Mediterranean

Nutrition

Serving: 1bowl about 2 cups | Calories: 340kcal | Carbohydrates: 63g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 48mg | Sodium: 906mg | Potassium: 1009mg | Fiber: 8g | Sugar: 9g | Vitamin A: 877IU | Vitamin C: 18mg | Calcium: 103mg | Iron: 5mg


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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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