Recipe: Winter Pasta Toss (with sweet potatoes and cherry tomatoes)

WINTER PASTA TOSS

12 ounces farfalle (bow ties) pasta, uncooked
1 large sweet potato (12 oz.)
1 1/2 tablespoons extra-virgin olive oil
2 bunches scallions, cut in 3/4-inch pieces, white and light green parts (2 cups)
3/4 teaspoon dried thyme
2 cups cherry tomatoes, halved
1 cup vegetable broth
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook pasta until just tender, about 10 minutes. Drain well; set aside.

Meanwhile, peel sweet potato, then cut into 1/2-inch dice.

In large saucepan or Dutch oven, heat oil over medium-low heat. Add sweet potato, cover and cook 8 minutes.

Stir in scallions and thyme; cover and cook 4 minutes.

Add cherry tomatoes; cover and cook 2 minutes.

Add cooked pasta, broth, salt and pepper. Mix well and serve hot.

Makes 4 servings
Source: Vegetarian Times magazine, January 2000