Sweet Potato And Red Pepper Pasta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 8 ounces whole wheat angel hair pasta
• 2 tablespoons extra virgin olive oil, divided
• 4 garlic cloves, minced
• 3 cups peeled shredded sweet potatoes (about 1 medium)
• 1 large red bell pepper, thinly sliced
• 1 cup diced plum tomato
• 1/2 cup water or 1/2 cup vegetable broth
• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
• 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
• 1 tablespoon wine vinegar or 1 tablespoon lemon juice
• 3/4 teaspoon kosher sea salt
• 1/2 cup crumbled goat cheese or 1/2 cup parmesan cheese

Recipe

• 1 bring a large pot of water to boil and 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.
• 3 cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes.
• 4 add sweet potato, bell pepper, tomatoes and water (or broth) and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes.
• 5 remove from heat; cover and keep warm.
• 6 drain the pasta, reserving 1/2 cup of the cooking water.
• 7 return the pasta to the pot.
• 8 add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese; toss to combine.
• 9 add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency.