Green Sweet Potato Pasta

I can't believe that I actually came up with a dish on my own, but I did! We'll see how it looks here on "paper". This is my first recipe to write, so let me know if I need to make any improvements.


Green Sweet Potato Pasta:
10 oz. of spinach fettucini or whole wheat gemelli
7 small sweet potatos or 3 large sweet potatos, scrubbed, peeled, and chopped into half inch cubes
4 heaping handfuls of fresh baby spinach, washed (obviously!)
1 red onion, chopped
1/2 cup of TOASTED walnuts, chopped
2-3 tbsp olive oil
2 teaspoons of salt
2 shakes of garlic salt (or you could just mince a clove and throw it in near the end of the potato cooking process).
1-4 tbsps of water
Pamesan

Cook pasta according to the package directions.

Meanwhile, heat the oil over medium high heat. Add the salt and chopped onion. Cook for 3-5 minutes. Add the chopped sweet potato and the water, cover, and cook for 10 minutes or until the water has evaporated and the potatoes are easily pierced, stirring every 2-3 minutes to make sure each piece of sweet potato has his turn over the flame. Add the mounds of spinach and stir it in. Cover for 2 minutes and then stir again. Repeat this process until the spinach is wilted.

Put the cooked pasta in the bottom of a pretty serving bowl (must be pretty). Transfer the sweet potato mixture to the bowl and garnish with the toasted walnuts and parmesan. Serve and enjoy.

My two year old eats this with gusto. She will eat the "green" all day long. It is not uncommon for her to leave the table with a bowl full of pasta without any veggies in site (since she's eating those first and leaving the pasta for the dogs (metaphorically speaking, we have no dogs)).

And a photo, because what's a photoblog post without a photo?