Wednesday, May 19, 2010

Sweet Potato and Red Pepper Pasta

I found this recipe on You can use their recipe, or my slightly modified recipe below. Healthy, sweet and delicious. You could serve this up as a vegetarian dish or add a little grilled chicken in with it or on the side. My side of steamed asparagus, fresh from the garden, was the perfect thing to top off the meal.



8 ounces whole-wheat angel hair pasta (I used thin spaghetti)

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
(I just cut up 2 Romas)
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 (or Parmesan)


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 (I like mine softer), 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.

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