This recipe was inspired by a quick, tasty dish thought up by my little brother Peter. He used penne for the pasta, and asparagus and carrots for the veggies (which he cooked on the stove in the garlic olive oil since they don’t take as long to cook as sweet potatoes).
His version didn’t have chives, and it honestly didn’t need them– it was delish enough that I went to cook up my own version with what I had in my fridge for supper that night.
The recipe below is how I made the pasta shown in the picture, but go ahead and use any pasta and veggies you have!
The only thing you need to ensure is that you coat the pasta with the Parmesan before mixing it in with the garlic & olive oil veggies.
- approx. 450 g peeled and diced sweet potatoes– about one-inch thick (I bought mine pre-packaged that way)
- approx. 300 g ravioli (I used whole wheat broccoli and cheese-stuffed ravioli)
- olive oil
- 2 large garlic cloves, pressed or finely chopped
- small bunch of chives, finely chopped
- 4-5 heaping tablespoons Parmesan cheese
- Freshly ground black pepper for serving (optional)
Preheat oven to 350 F.
In an oven-proof dish, place sweet potatoes. Cover with aluminum foil and bake for half an hour.
Put water on to boil for pasta.
Pour enough olive oil to cover bottom of medium skillet, and mix in garlic.
Turn on stove heat for skillet to medium low heat. Heat until garlic begins to cook and aroma fills the air.
Stir garlic around in the oil. Add cooked sweet potatoes and chives. Gently stir around to evenly coat potatoes with everything. Turn off that stove element.
Finish cooking ravioli and drain water. Place pasta back into pot, add the Parmesan and gently mix so that cheese sticks to and coats pasta.
Add the now Parmesan-coated pasta to the skillet with the sweet potatoes and mix to coat everything evenly.
Serve (with freshly ground black pepper if desired).