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Makes 4 generous servings
This does not reheat that well, and reheating Dreamfield's pasta makes it higher on the glycemic index, so I'd make as much of this as you'll eat at one time.
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
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