Servings | serves |
Ingredients
- 500 grams Sweet Potatoes peeled, chopped
- 1 tablespoon Olive Oil
- Salt and Black Pepper to taste
- 375 grams Vegeroni Fettuccine
- 1 Avocado diced
- 50 grams Baby Spinach Leaves
- 100 grams Grape Tomatoes halved
- 1/2 cup Parmesan Cheese Shaved
Dressing
- 1/4 cup Olive Oil
- 1/4 cup Lemon Juice
- Salt and Black Pepper to taste
Ingredients
Dressing
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Instructions
- To make the dressing, combine all ingredients in a screw-top jar and shake well.
- Combine sweet potato and oil in a medium baking dish, season with salt and pepper.
- Cook in a moderate oven, 180c, for about 25 minutes or until sweet potato is tender.
- Meanwhile, cook pasta in a large saucepan of boiling, salted water for about 12 minutes or until just tender. Drain well.
- Gently combine pasta, sweet potato, avocado, baby spinach leaves, tomatoes and dressing in a large bowl. Season with salt and pepper.
- Serve salad topped with shaved parmesan cheese.
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