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Pasta with Roasted Sweet Potatoes, Arugula, and Feta

September 17, 2011

It has been a whirlwind of a week! Over the weekend my team and I flew to Maryland to play two back-to-back field hockey games against University of Maryland and American University. We spent over six hours waiting in the airport to fly home on Sunday so we could wake up the next morning and drive to Indiana for a third game on Tuesday. We had two days of practice and we were back at it again on Friday. We played U.C. Berkeley (No. 11) on Friday and won 3-1! Tomorrow we take on University of Virginia (No. 18) at home, so come out to support your Northwestern University’s Field Hockey!

It has been exhausting to say the least, but my mom is visiting this weekend and I could not be more excited! Actually, scratch that, if my nephew could sneak his way onto the plane so I could meet him that would make me the happiest little girl in the world! But I’m not going to get picky.

After my mom’s long day of traveling, I thought it would be a great idea to dine in for the night. It’s a perfect weeknight meal for the mom on the go or even for the athlete carbo-loading for the next day’s events! Whole grains, nutritious veggies, and calcium! Easy, delicious, and nutritious.

Pasta with Roasted Sweet Potatoes, Feta and Arugula recipe by Eats Well With Others:

1 ½ pounds sweet potatoes, diced

2 tablespoons olive oil

Salt

4 leeks, chopped

1 tablespoon rosemary, chopped

1 pound whole wheat pasta

6 ounces feta cheese

8 ounces arugula

Cracked black pepper

  1. Toss the sweet potatoes with 1 tablespoon oil, salt and pepper.  Spread on a baking sheet and roast at 400 degrees for 30 minutes or until soft and browned.
  2. Place 1 tablespoon oil in a small skillet.  Add the leeks and rosemary and cook for 7 minutes, or until soft and golden.
  3. Cook pasta in boiling, salted water.  Drain and place in a large bowl.  Toss with sweet potatoes, arugula, leeks and feta.
Makes 4-6 servings
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