spaghetti with sweet potatoes and ricotta

a couple nights ago kez decided she wanted to cook dinner. so i shared 

this recipe with her from my  'real simple' magazine. its a really quick & easy 

meal and sooo tasty, i thought i'd share it with you too!

hands-on time: 25 minutes

total time: 25 minutes

serves: 4

Ingredients-

- 12 ounces spaghetti (3/4 box)

- 2 tablespoons olive oil

- 2 small sweet potatoes (about 1 pound), 

   cut into 1/2 inch pieces

- kosher salt & black pepper

- 2 shallots, sliced

- 1 tablespoon chopped fresh rosemary

- 1/4 cup grated parmesan (1 ounce)

- 1/3 cup ricotta

- 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 ricotta before serving.