Whole Wheat Rotini with Sun Dried Tomatoes, Spinach, Sweet Potatoes, Feta Cheese & Toasted Walnuts


HAPPY NATIONAL PASTA DAY!!!! As an 100% Italian girl, there is nothing I love more in this world than pasta 🙂


  • 1/2 cup of Whole Grain Barilla Rotini
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, chopped
  • 1/2 cup chopped sun dried tomatoes, packed in oil
  • 2 cups washed spinach leaves
  • 2 tablespoons balsamic vinegar
  • 1/2 cup crumbled feta cheese
  • 1/2 cup of diced sweet potatoes
  • handful of chopped walnuts
  • A pinch of red pepper flakes (because I love them)
  • Salt and black pepper, to taste


  1. Cook pasta in a pot of boiling salted water until al dente, about 7 minutes. Reserve 1 cup pasta cooking water and drain pasta.
  2. In a large skillet, heat 1 tablespoon of the oil and add garlic. Cook garlic for 3 minutes or until it is lightly brown. Add in diced sweet potatoes and sun dried tomatoes. Cook for 5 minutes. Add spinach, and balsamic vinegar. Cook over medium-high heat until spinach is wilted, about 3-4 minutes.
  3. Drain pasta and put pasta with 1 cup of pasta water into skillet. Season with salt and pepper. Sprinkle rotini with feta cheese and top with toasted walnuts (toast walnuts in toaster oven until turn lightly brown).

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