1medium sweet potatoabout 12 ounces, peeled and diced into ½-inch pieces
8ouncesdried bowtie pastaor penne, rigatoni, or similarly shaped whole wheat pasta
3 to 4cupslow sodium chicken brothdivided
½cupcrumbled feta cheeseor goat cheese or shredded Parmesan cheese, divided
1tablespoonchopped fresh sageplus additional to taste
Heat the olive oil in a wide, deep sauté pan or Dutch oven over medium-high heat. Once the oil is hot, add 1 tablespoon Land O Lakes® Butter with Canola Oil and let melt. Add the Brussels sprouts, onion, ½ teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring periodically, until the onion is softened and the sprouts are crisp-tender, about 8 minutes. Add the garlic and let cook 30 seconds, stirring constantly. With a spoon, remove the vegetables to a plate and set aside.
To the now-empty pan, add 1 tablespoon butter with canola oil, sweet potato, and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir to combine and let cook 2 minutes. Stir in the pasta.
Pour in 3 cups chicken broth and stir once more. Increase the heat to high and bring the mixture to a rapid boil, then reduce the heat to maintain a gentle boil. Cook for 10 to 12 minutes, stirring every few minutes, until the sweet potato is tender, the pasta is al dente, and most of the broth is absorbed. If at any point the pasta becomes dry, add in 1 cup of the remaining broth a few splashes at a time as needed. Remove from the heat.
Stir in the remaining 1 tablespoon butter with canola oil, the reserved Brussels sprouts, half of the feta, half of the cranberries, and the sage. Taste and adjust seasoning as desired. Serve hot, sprinkling the remaining cheese and cranberries over the top.
TO STORE: Place cooked and cooled pasta in an airtight storage container in the refrigerator for up to 5 days.
TO REHEAT: Gently rewarm in a large saucepan on the stove over medium-low heat, adding additional broth as needed. You can also reheat this dish on a microwave-safe plate in the microwave until warmed through.
TO FREEZE: Store cooked and cooled leftovers in an airtight freezer-safe container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.