Sweet Potato & Red Pepper Pasta
Source of Recipe
Eating Well Magazine Oct 2008
Recipe Introduction
Active Time: 30 minutes; Total: 30 minutes
Any fresh herbs you have on hand, like basil, oregano, sorrel or chives, can be sustituted for the tarragon.
List of Ingredients
- 8 oz whole-wheat angel hair pasta
- 2 tbsp 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 water
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh tarragon
- 1 tbsp white-wine vinegar or lemon juice
- 3/4 tsp salt
- 1/2 cup crumbled goat cheese
Instructions
- Bring a large pot of water to boil. Cook pasta until just tender, 4-5 minutes or according to package directions.
- Meanwhile, place 1 tbs oil and garlic in a large skillet. Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2-5 minutes. Add sweet potatoe, 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.
- Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the vegetable mixture, the remaining 1 tbsp oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese; toss to combine. Add the reserved pasta water, 2 tbsp at a time, to achieve the desired consistency.
Final Comments
Makes 4 servings, about 1 3/4 cups each.
|
|
member logon
