1 large orange-fleshed sweet potato, peeled and cut into 1 inch cubes (often called yams in U.S. stores)
1 T + 1 tsp. extra-virgin olive oil
2-3 oz. baby arugula or spinach (or can use other chopped greens, but they will need to be sauteed separately)
2 cups (dry) penne pasta (I used Dreamfields pasta)
1 T good-quality balsamic vinegar (or a little more)
salt and fresh ground black pepper to taste (for seasoning sweet potatoes)
2/3 cup coarsely-grated Parmesan cheese