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Sweet Potato and Red Pepper Pasta
Nb persons: 4
Yield:
Preparation time:
Total time: 30
Source: RealAge
| 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. | |
| 8 ounce(s) | whole-wheat angel hair pasta |
| 2 tablespoon(s) | extra-virgin olive oil, divided |
| 4 clove(s) | garlic, minced |
| 3 cup(s) | shredded, peeled sweet potato, (about 1 medium) or less |
| 1 large | red bell pepper, thinly sliced |
| 1 cup(s) | diced plum tomatoes |
| 0.5 cup(s) | water |
| 2 tablespoon(s) | chopped fresh parsley |
| 1 tablespoon(s) | chopped fresh tarragon, or oregano |
| 1 tablespoon(s) | lemon juice, or white-wine vinegar |
| 0.75 teaspoon(s) | salt |
| 2 oz | crumbled goat cheese |
Directions
1. Cut vegetables ahead of time.
2. Bring a large pot of water to a boil. Cook pasta until just tender, 4 to 5 minutes or according to package directions.
3. 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.
4 MIx.the remaining 1 tablespoon oil, parsley, tarragon, and vinegar (or lemon juice) in small bowl.
3. Drain the pasta, reserving 1/2 cup of the cooking water. Put the pasta to the serving bowl. Toss with oil and herbs. Add the vegetable mixture, Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency. Top with cheese. Toss to combine.
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