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Ingredients

• 12 ounces  dried rigatoni pasta
• 2 tablespoons  butter
• 2 tablespoons  extra-virgin olive oil
• 1 large  sweet potato, peeled and cut into 3/4-inch pieces (12 ounces)
• 1/2 of a medium  red onion, thinly sliced
• 4 cups  fresh baby spinach leaves
• 4 ounces  semi-soft goat cheese (chevre) or feta cheese, crumbled
• 1/2 cup  coarsely chopped walnuts, toasted
• 1/4 cup  loosely packed fresh basil leaves, torn
• 2 tablespoons  extra-virgin olive oil
•   Salt or kosher salt
•   Ground black pepper
•   Italian bread (optional)

Description

Goat Cheese And Lots Of Fresh Basil Boost The Flavor In This Vegetarian Pasta Meal.

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