Ingredients:
Nonstick cooking spray
2 large orange-fleshed sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
4 teaspoons olive oil, divided
12 ounces uncooked bow-tie pasta
1 cup slice shiitake mushrooms
1 cup reduced-sodium chicken or vegetable broth
1/2 cup nonfat milk
2 tablespoons all-purpose flour
1 cup frozen green peas, thawed
2 tablespoons chopped fresh parsley
Salt and ground black pepper
4 tablespoons grated Parmesan cheese

Instructions:
Preheat oven to 400 degrees Fahrenheit. Coat a large baking sheet with cooking spray.

In a large bowl, combine sweet potatoes, rosemary and 2 teaspoons olive oil. Toss to coat and transfer sweet potatoes to prepared baking sheet. Bake 35 minutes, until tender.

Meanwhile, cook pasta according to package directions. Drain, transfer to a bowl and cover to keep warm.

Heat remaining oil in a large nonstick skillet over a medium-high heat. Add mushrooms and sauté 3 minutes, until tender and releasing juice. Whisk together broth, milk and flour. Add mixture to skillet and simmer 3 minutes, until mixture thickens, stirring constantly. Stir in sweet potatoes, peas and parsley, and heat through. Salt and pepper to taste. Pour mixture over cooked pasta and toss to combine. Spoon mixture onto plates and top with Parmesan.

Reference:Shape Magazine; August 2002 Volume 22 Number 3

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