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Sweet Potato & Red Pepper Pasta

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Sweet Potato & Red Pepper Pasta

Here’s a way to use the “power vegetables” sweet potato and red bell pepper in a satisfying vegetarian pasta dish full of fresh herbs and creamy goat cheese. Any fresh herbs you have on hand, like basil, oregano, sorrel or chives, can be substituted for the tarragon. Serve with a garden salad.

This Recipe Is:
Prep: 30 minutes | Total Time: 30 minutes
  • 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
  • 2   tablespoons
    chopped fresh parsley
  • 1   tablespoon
    chopped fresh tarragon
  • 1   tablespoon
    white-wine vinegar, or lemon juice
  • 3/4   teaspoon
  • 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.


Nutritional Information

Makes: 4 servings, about 1 3/4 cups each
  • Calories402
  • Fat12 g
    • Saturated fat3 g
  • Cholesterol7 mg
  • Carbohydrates62 g
    • Dietary fiber9 g
  • Protein12 g
  • Sodium546 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.


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