Fall Asiago Pasta
Ingredients:
- 1 pkg spaghetti (or however much you need for the number of people you are serving)
- 3 tablespoons butter
- 1 sweet potato, peeled and cubed
- 3 carrots, peeled and chopped
- 1/2 white onion, diced
- Pinch of red pepper flakes, plus extra for serving
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons Italian seasoning
- 2 cloves garlic, minced
- 1/2 cup cherry tomatoes (halved)
- 1/3 cup lemon juice (about 2 lemons)
- 1/2 cup grated Asiago cheese, plus extra for serving
- 1/2 cup reserved pasta water
- 2 teaspoons Better than Bouillon vegetable broth
- 2 cups fresh spinach
Instructions:
- Start by bringing a large pot of salted water to a boil and cooking your pasta noodles according to the package directions.
- While your pasta is cooking, heat up some butter over medium heat in a large saucepan. Let your butter melt completely and start bubbling a little before adding the sweet potatoes. Cook for 5 minutes until just starting to soften.
- Add the carrots, onion, garlic and seasonings and cook for an additional 3 minutes.
- Add the lemon juice and cherry tomatoes and cook for another 2-3 minutes until the tomatoes start to burst.
- Meanwhile, drain your cooked pasta and reserve 1/2 cup of the pasta water. If you are using better than bouillon vegetable broth, just stir about 2 teaspoons into the hot pasta water until dissolved. If you are using a separate vegetable broth, just add 1/4 cup of the broth to your pasta water.
- Pour the pasta water/broth into your pan with the veggies and bring to a boil. Add spinach and Asiago cheese. Cook, stirring constantly for about 2 minutes until the spinach is wilted, and the cheese is melted.
- Add the pasta to the pan and toss to coat in the sauce. Top with red pepper flakes and more grated cheese.