Sweet Potato & Red Pepper Pasta
- Number of Servings: 4
Ingredients
* 8 ounces whole-wheat angel hair pasta * 2 tablespoons extra-virgin olive oil, divided * 4 cloves garlic, minced * 3 cups shredded, peeled sweet potato, (about 1 medium) * 1 large red bell pepper, thinly sliced * 1 cup diced plum tomatoes * 1/2 cup water * 2 tablespoons chopped fresh parsley * 1 tablespoon chopped fresh tarragon * 1 tablespoon white-wine vinegar, or lemon juice * 3/4 teaspoon salt * 1/2 cup crumbled goat cheese
1. Bring a large pot of water to a boil. Cook pasta until just tender, 4 to 5 minutes or according to package directions.
2. Meanwhile, place 1 tablespoon oil and garlic in a large skillet. Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes. Add sweet potato, bell pepper, tomatoes and water and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes. Remove from the heat; cover and keep warm.
3. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese; toss to combine. Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency.
Number of Servings: 4
Recipe submitted by SparkPeople user MARCUSWARD.
2. Meanwhile, place 1 tablespoon oil and garlic in a large skillet. Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes. Add sweet potato, bell pepper, tomatoes and water and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes. Remove from the heat; cover and keep warm.
3. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese; toss to combine. Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency.
Number of Servings: 4
Recipe submitted by SparkPeople user MARCUSWARD.
Nutritional Info Amount Per Serving
- Calories: 418.4
- Total Fat: 15.1 g
- Cholesterol: 15.2 mg
- Sodium: 569.0 mg
- Total Carbs: 54.9 g
- Dietary Fiber: 4.0 g
- Protein: 14.7 g
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