Beef and Red Pepper Angel Hair Pasta

Trim fat from beef. Thinly slice beef across the grain into bite-size strips; sprinkle with 1/4 teaspoon each of the salt and pepper. Set aside.

Prepare sauce: In a large nonstick skillet, heat 2 teaspoons of the oil over medium heat. Add sweet pepper, onion, tomato, sweet potato, garlic, and remaining 1/4 teaspoon salt and black pepper to skillet. Cook, stirring frequently, for 10 to 15 minutes or until vegetables are very tender. Transfer mixture to a food processor. Pulse several times or until mixture is finely chopped but not smooth. Stir in goat cheese.

Meanwhile, prepare pasta according to package directions; drain. Return pasta to saucepan. Add pepper mixture to pasta; toss to mix.

In the large nonstick skillet heat remaining 2 teaspoons oil over medium-high heat. Add steak strips and green onions to hot skillet. Cook for 3 to 5 minutes or until steak is browned, stirring occasionally.

To serve, arrange pasta in shallow bowls. Top with beef mixture and, if desired, sprinkle with fresh parsley leaves.