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A cozy, easy fall pasta that comes together with just a handful of ingredients. Roasted sweet potato, crispy prosciutto, garlicky kale, shaved Parmesan, and olive oil make this one simple and delicious dinner.
4-6 tablespoons SOOC Garlic Olive Oil
1 lb pasta, cooked and drained
1 medium sweet potato, peeled and cubed
4-6 slices prosciutto, torn and crisped
3 cups chopped kale
3 tablespoons garlic, minced
½ cup shaved Parmesan
Salt and pepper
Preheat oven to 425°F. Toss sweet potato with garlic, 2-3 tablespoons SOOC Garlic Olive Oil, salt, and pepper. Roast for 20–25 minutes.
Cook pasta according to package directions; save a little pasta water before draining. While pasta is cooking, crisp the prosciutto in a large skillet with 1-2 tablespoons SOOC Garlic Olive Oil and add the kale.
Sauté all together. Remove and set aside.
Grab a large dish and add pasta, sweet potatoes, kale, and prosciutto. Shred parmesan on top and season with salt and pepper and serve hot. Add the remainder of SOOC garlic olive oil if desired.
