Treat you family to this hearty dinner made using pasta and veggies flavored with pesto – ready in 20 minutes.
Rotini with Sweet Potato Sauté
- Prep Time 20 min
- Total 20 min
- Ingredients 10
- Servings 4
Ingredients
- 6 oz. (2 cups) uncooked rainbow rotini (spiral pasta)
- 1 tablespoon olive or vegetable oil
- 1 small onion, cut into thin wedges
- 1 garlic clove, minced
- 1 medium sweet potato, cut into 2x1/4x1/4-inch strips
- 1/2 medium red bell pepper, cut into thin strips
- 1/4 cup water
- 2 cups fresh spinach, cut into strips
- 1/4 cup purchased pesto
- 1 oz. (1/4 cup) shredded fresh Parmesan cheese, if desired
Instructions
-
Step1Cook rotini to desired doneness as directed on package. Drain; cover to keep warm.
-
Step2Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add onion and garlic; cook and stir 1 to 2 minutes or just until garlic begins to brown.
-
Step3Add sweet potato and bell pepper; cook and stir 2 minutes. Add water; cover and cook 2 to 3 minutes or until vegetables are tender.
-
Step4Add cooked rotini and spinach; stir gently to mix. Cook uncovered until thoroughly heated. Remove from heat; stir in pesto until well mixed. If desired, add salt and pepper to taste. Sprinkle with cheese.
Nutrition
340
Calories
13g
Total Fat
11g
Protein
44g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 1/3 Cups
- Calories
- 340
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 3g
- 15%
- Cholesterol
- 5mg
- 2%
- Sodium
- 240mg
- 10%
- Total Carbohydrate
- 44g
- 15%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 5g
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 180%
- 180%
- Vitamin C
- 40%
- 40%
- Calcium
- 15%
- 15%
- Iron
- 15%
- 15%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1/2 Lean Meat; 1 1/2 Fat;Tips from the
Pillsbury Kitchens
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