Sweet Potato and Red Pepper Pasta

I found this recipe on EatingWell.com. 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.

SWEET POTATO AND RED PEPPER PASTA

Ingredients:

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)

Directions:

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.