Directions:
- Preheat oven to 375°F.
- Rinse the sweet potatoes and prick their skins several times with a fork. Place them directly on rack in oven. Bake 1 hour or until soft; set aside.
- Cook the rigatoni according to the package directions. Drain, reserving 1/3 cup of the cooking water.
- In a small skillet, heat the olive oil over medium-low heat. Add the garlic and sauté until just golden. Add the oregano and sauté about 1 minute, until fragrant and slightly crisp.
- Place the rigatoni in a large bowl. Scoop the potato flesh into the bowl of pasta. Add the olive oil mixture and pasta water and toss. Sprinkle with the salt, pepper, and Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.09 Kcal (1219 kJ) | ||
| Calories from fat | 134.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15g | 23% | |
|---|---|---|---|
| Cholesterol | 14.67mg | 5% | |
| Sodium | 656.46mg | 27% | |
| Potassium | 338.71mg | 7% | |
| Total Carbs | 43.73g | 15% | |
| Sugars | 4.45g | 18% | |
| Dietary Fiber | 4.74g | 19% | |
| Protein | 12.08g | 24% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 20.4mg | 113% | |
| Calcium | 233.9mg | 23% | |
| Amount Per 100 g | |||
| Calories | 151.52 Kcal (634 kJ) | ||
| Calories from fat | 70.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.81g | 23% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 5% | |
| Sodium | 341.69mg | 27% | |
| Potassium | 176.3mg | 7% | |
| Total Carbs | 22.76g | 15% | |
| Sugars | 2.32g | 18% | |
| Dietary Fiber | 2.47g | 19% | |
| Protein | 6.29g | 24% | |
| Vitamin C | 1.2mg | 4% | |
| Vitamin A | 0.5mg | 29% | |
| Iron | 10.6mg | 113% | |
| Calcium | 121.7mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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