Easy Penne Pasta with Balsamic Sweet Potatoes, Arugula, and Parmesan

Ingredients

• 1 large orange-fleshed sweet potato, peeled and cut into 1 inch cubes
• 1 T + 1 tsp. extra-virgin olive oil
• 2-3 oz. baby arugula or spinach
• 2 cups penne pasta
• 1 T good-quality balsamic vinegar
• Salt and fresh ground black pepper to taste
• 2/3 cup coarsely-grated Parmesan cheese

Directions

1. Set a large pot of well-salted water over high heat for the pasta. As it comes up to temperature, peel the sweet potatoes and chop them into 1 inch chunks.
2. Warm the olive oil in a roomy, heavy skillet that can fit the completed pasta later. Add the sweet potatoes and cook them over medium heat, turning them now and then so they brown evenly instead of scorching.
3. Once the water is boiling, add the pasta and stir it well. When the water returns to a boil, reduce the heat to a medium simmer and cook the pasta until it is just barely al dente. For Dreamfields pasta, that was 9 minutes.
4. If you are using kale, swiss chard, or collard greens instead, wash and chop them, then cook them in a separate pan with additional olive oil for about 10 minutes total. Add those greens to the sweet potatoes at the same point you add the cooked pasta.
5. When the sweet potatoes are tender all the way through, about 8-10 minutes, lower the heat and stir in the other 1 tsp. of olive oil along with the balsamic vinegar.
6. Continue cooking over low heat, stirring frequently, for 3-5 minutes, until the sweet potatoes are coated and glossy from the vinegar. Add a good seasoning of salt and fresh-ground black pepper.
7. Rinse the arugula if it needs it, then put it in the colander you will use for draining the pasta.
8. When the pasta is ready, remove 1/2 cup of the pasta cooking water and set it aside. Drain the hot pasta directly over the arugula.
9. After it has drained for a minute or so, transfer the pasta and arugula to the skillet with the sweet potatoes and toss everything together. Pour in the reserved pasta cooking water and stir gently once more.
10. Add most of the Parmesan cheese and toss again.
11. Serve hot, passing the remaining Parmesan cheese for sprinkling at the table.