Name: Sweet Potato & Red Pepper Pasta
Total time: 30 min
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; ½ cup water; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh tarragon; 1 tablespoon white-wine vinegar, or lemon juice; ¾ teaspoon salt; ½ cup crumbled goat cheese

Directions

Step 1

Bring a large pot of water to a boil. Cook pasta until just tender, 4 to 5 minutes or according to package directions.

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Step 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.
Step 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 Facts

Serving Size: 1 3/4 cups

Per Serving:

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.

Exchanges:

4 starch, 2 fat

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts