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Sauteed Pasta

Sauteed Pasta recipe image
This vibrant sautéed pasta dish is a delightful twist on traditional Italian sides, blending earthy sweet potatoes with bright red wine vinegar and aromatic marjoram. The combination of tender-crisp vegetables and fluffy hot pasta creates a comforting yet light meal perfect for weeknights. The subtle sweetness of the sugar balances the acidity of the vinegar, while the fresh herbs add a fragrant top note that elevates the simple ingredients. ItâÂÂs an excellent choice for those seeking a vegetarian-friendly option that doesnâÂÂt compromise on flavor. Serve it as a main course or a hearty side dish to round out your dinner table. With minimal prep time and pantry staples, this recipe offers a satisfying, home-cooked experience that is easy to customize and always well-received.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 552.3
Dietary: Vegan, Vegetarian
Description
This vibrant sautéed pasta dish is a delightful twist on traditional Italian sides, blending earthy sweet potatoes with bright red wine vinegar and aromatic marjoram. The combination of tender-crisp vegetables and fluffy hot pasta creates a comforting yet light meal perfect for weeknights. The subtle sweetness of the sugar balances the acidity of the vinegar, while the fresh herbs add a fragrant top note that elevates the simple ingredients. ItâÂÂs an excellent choice for those seeking a vegetarian-friendly option that doesnâÂÂt compromise on flavor. Serve it as a main course or a hearty side dish to round out your dinner table. With minimal prep time and pantry staples, this recipe offers a satisfying, home-cooked experience that is easy to customize and always well-received.
Ingredients
  • 2 Tablespoons chopped fresh marjoram or fresh oregano (or 2 teaspoons dried)
  • 1/2 teaspoon Sugar
  • 1/2 tablespoon Red wine vinegar
  • 3 Cups hot, cooked pasta, rice or polenta
  • 2 Tablespoons oil (divided)
  • 1 medium sweet potato, diced
  • 1 teaspoon salt
  • to taste freshly ground black pepper
Directions
  1. 1
    Dice the sweet potato into small, uniform cubes for even cooking.
  2. 2
    Heat 1 tablespoon of oil in a large skillet over medium-high heat.
  3. 3
    Add the diced sweet potatoes to the skillet and sauté until tender-crisp and lightly browned, about 5-7 minutes.
  4. 4
    Transfer the cooked sweet potatoes to a plate lined with paper towels to drain excess oil.
  5. 5
    In the same skillet, add the remaining 1 tablespoon of oil over medium heat.
  6. 6
    Return the sweet potatoes to the pan and sprinkle with 1 teaspoon of salt.
  7. 7
    Stir in the chopped marjoram or oregano and sugar, mixing well to combine.
  8. 8
    Taste and add more salt or freshly ground black pepper if necessary.
  9. 9
    Remove the skillet from heat and immediately stir in the red wine vinegar.
  10. 10
    Serve the sautéed sweet potatoes warm over the hot cooked pasta, rice, or polenta.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 552.3kcal
% Daily Value *
Total Fat 41.7g65%
Saturated Fat 12.6g63%
Cholesterol 77.4mg26%
Sodium 1875.5mg79%
Total Carbohydrate 10.0g4%
Dietary Fiber 3.5g15%
Sugars 3.7g
Protein 27.8g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pasta, sauteed, sweet potato, marjoram, oregano, red wine vinegar, vegetarian, quick dinner, herbs, side dish, easy recipe, weeknight meal, italian style, rice alternative, polenta, healthy
Read it online: https://www.chefs-mate.com/recipe/sauteed-pasta-11/