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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.

Source: EatingWell Magazine, September/October 2008


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

1 3/4 cups
411 calories; protein 13.6g; carbohydrates 68.3g; dietary fiber 11.4g; sugars 9.3g; fat 11.1g; saturated fat 3.2g; cholesterol 6.5mg; vitamin a iu 16177.3IU; vitamin c 65.3mg; folate 74.5mcg; calcium 92.2mg; iron 3.4mg; magnesium 121.6mg; potassium 699.6mg; sodium 567.3mg; thiamin 0.4mg.

4 starch, 2 fat