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Sweet Potato & Red Pepper Pasta

:  September/October 2008

Your rating: None Average: 3.8 (109 votes)

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:
"The flavors were good, but the texture is strange. I would've much preferred roasted sweet potatoes and bell peppers. The shredding of the sweet potatoes is a lot of work for an odd result. "
Sweet Potato & Red Pepper Pasta Recipe

4 servings, about 1 3/4 cups each

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | High fiber | High potassium |

View Our 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

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Preparation

  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.

Nutrition

Per serving: 402 calories; 12 g fat ( 3 g sat , 6 g mono ); 7 mg cholesterol; 62 g carbohydrates; 0 g added sugars; 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).

Carbohydrate Servings: 3 1/2

Exchanges: 4 starch, 2 fat


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Recipe Categories

Health & Diet Considerations
High potassium
High fiber
Low cholesterol
Type of Dish
Main dish, vegetarian
Pasta
Total Time
30 minutes or less
Preparation/ Technique
Saute
Ethnic/Regional
American
Style/Theme
Vegetarian
Quick (total 30 min. or less)
Kid-friendly
Everyday favorites
Entertaining, casual
Budget
Meal/Course
Dinner

Servings
4
Season
Winter
Fall
Summer
Spring
Ease of Preparation
Easy
Publication
September/October 2008
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