Rigatoni with Roasted Sweet Potatoes 

From Taste of Home Healthy Cooking Dec/Jan 2011 Issue

Rigatoni with Sweet Potatoes3 medium sweet potatoes, peeled and cubed
1 medium onion, halved and sliced
3 garlic cloves, minced
1 Tbsp. olive oil
3/4 tsp. salt
1/2 tsp. dried sage leaves
1/8 tsp. pepper
2 cups uncooked rigatoni or fusilli
2 Tbsp. butter
1 cup heavy cream
1/2 cup white wine or veg. broth
1/2 cup chopped walnuts, toasted
Shredded parmesan cheese

Place sweet potatoes and onion in an ungreased 15-in. x 10-in. x 1 in. baking pan. Combine the garlic, oil, salt, sage and pepper; drizzle over vegetables and toss to coat.

Bake, uncovered, at 400 for 20-25 minutes or until potatoes are tender, stirring occasionally.

Meanwhile, cook rigatoni according to package directions. In a small saucepan, melt butter; stir in cream and wine. Bring to a gentle boil; cook for 10-12 minutes or until slightly thickened.

Drain rigatoni; place in a large bowl. Add cream sauce, vegetables and walnuts; toss to coat. Sprinkle with cheese.

Here’s the recipe on the Taste of Home Healthy Cooking website.