Peel one large sweet potato. I find using a knife to be the easiest way to peel things. Cut your tater in half, place flat side down and work a sharp knife along the curve of that spud. Easy. Cut the sweet potato into small cubes (about 1/2" size).
Make a quick balsamic glaze: in a small saucepan simmer together 2 T of butter, 1 T of balsamic vinegar, 1 T of dark brown sugar, 1/2 teaspoon of salt and a fair amount of pepper. Simmer for about 5 minutes on medium until it begins to thicken.
In the meantime, make your pasta. I actually used the same saucepan I used for the glaze, just boiling water in it and keeping all that balsamic flavor there. I realize Ina would tell me it is way to small a saucepan to be cooking pasta in. Ina, dahhling, feel free to mail me a hand-crafted copper pasta pot hammered by French nuns! It worked fine, and before I drained my al dente pasta, I saved 1/4 cup of the starchy pasta cooking water. It's amazing what that cloudy water will do for a sauce! Drain pasta, put empty saucepan back on the heat, add 1 T of butter (Julia would approve), that cooking water and simmer for a few minutes. Add in the cooked pasta, season with a bit of salt and pepper and 1/3 cup (or as much as you please) of freshly-grated parmesan. Toss together and there you have the easiest, most flavorful pasta to go with your roasted veggies.