Simple Green Pesto Pasta with Sweet Potatoes
Prep time
Cook time
Total time
An easy and affordable pesto pasta filled with veggie power! Mixed with brown sugar glazed sweet potatoes and diced cherry tomatoes. Super filling and delicious.
Recipe type: Dinner
Serves: 6
  • 1 12-ounce box Ronzoni SuperGreen Thin Spaghetti
  • 2 pounds sweet potatoes
  • ¼ cup butter
  • ¼ packed brown sugar
  • 1½ cup cherry tomatoes
  • ½ cup Parmesan cheese
  • 1 8-ounce jar of Basil Pesto sauce
  1. Cook pasta according to box directions
SWEET POTATOES (Yields 5 servings)
  1. Bowl water in medium or large pot
  2. Cut potatoes into bite-sized cubes
  3. Bowl until tender, or until you can stick a fork in them
  4. Drain and cool
  5. Place cooked sweet potatoes in a 2-qt baking dish
  6. In a small saucepan, combine butter and brown sugar; cook and stir until boiling
  7. Pour mixture over potatoes
  8. Bake at 350 degrees Fahrenheit for 30 minutes
  1. Warm the pesto sauce in a large skillet
  2. Little-by-little, transfer the cooked pasta to the skillet with the sauce
  3. Boil it all together over medium heat while stirring vigorously
  4. When the sauce has thickened to where it just starts to coat the noodles, remove it from heat and gently combine with Parmesan cheese glazed sweet potatoes. Add extra oil, and/or butter while tossing
  5. Top with a sprinkle of Parmesan cheese and sliced cherry tomatoes
Glazed Sweet Potatoes: For this recipe, I make a bigger-than-normal batch of sweet potatoes. I like to use the leftovers for my meal prep lunches for the week. This recipe yields about 5 servings of sweet potatoes.
Recipe by The Budget Mom at