Sweet Potato & Red Pepper Pasta

From EatingWell: September/October 2008 — Subscribe Now!

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.

READER'S COMMENT:

"I made this dish as is, except I used parmesan cheese instead of goat cheese. It had a lot of taste- I didn't need to add anything extra. I will be making it again! "

4 servings, about 1 3/4 cups each

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

Low cholesterol | High fiber | High potassium | View Complete Nutrition Guidelines»

Ingredients

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 water
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon white-wine vinegar, or lemon juice
3/4 teaspoon salt
1/2 cup crumbled goat cheese

Preparation

Bring a large pot of water to a boil. 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 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 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.

Nutrition

Per serving: 402 calories; 12 g fat (3 g sat, 6 g mono); 7 mg cholesterol; 62 g carbohydrates; 12 g protein; 9 g fiber; 546 mg sodium; 738 mg potassium.

Nutrition Bonus: Vitamin C (140% daily value), Vitamin A (120% dv), Potassium (21% dv), Iron (15% dv).

3 1/2 Carbohydrate Serving

Exchanges: 4 starch, 2 fat