Sweet Potato and Red Pepper Pasta
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
4 1 3/4 cup servings
- Serves:
- 4
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 white 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
directions
- Bring a large pot of water to boil and cook pasta until just tender, 4 to 5 minutes, or according to package directions.
- 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 (or broth) and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes.
- Remove from heat; cover and keep warm.
- 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.
Questions & Replies
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RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida