Low Iodine Gluten Free Lemon Garlic Sweet Potato Pasta
Total time45 min
Prep time15 min
Cook time30 min
4.5(4)
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Learn more →Ingredients
4 servings
For the roasted sweet potato
- 1 lb sweet potato (about 1 large), peeled and cut into ¾-inch cubes
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the pasta
- 12 oz gluten free pasta (penne or rigatoni)
- 1 tsp salt
For the lemon garlic sauce
- 3 tbsp olive oil
- 5 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ½ cup reserved pasta cooking water
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- ½ tsp salt
- ¼ cup fresh parsley, roughly chopped
For serving
- ¼ cup grated parmesan cheese (optional)
Can be omittedgrated parmesan cheese
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a large baking sheet, spreading them in a single layer.
- 2
Roast the sweet potato for 22–25 minutes, flipping once halfway through, until the edges are caramelized and a fork slides in without resistance.
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