Sweet Potato and Red Pepper Pasta

Here’s a way to use the “power vegetables” sweet potato and red bell pepper in a satisfying vegetarian pasta dish.  Any fresh herbs you have on hand, like basil, oregano, sorrel or chives, can be substituted for the tarragon.  Serve with a garden salad.


8 oz. whole-wheat angel hair pasta

2 Tbsp. extra-virgin olive oil, divided

4 cloves garlic, minced

3 c. shredded, peeled sweet potato (about 1 medium)

1 large red bell pepper, thinly sliced

1 c. diced plum tomatoes

½ c. water (if needed)

2 Tbsp. chopped fresh parsley

1 Tbsp. chopped fresh tarragon

1 Tbsp. white-wine vinegar or lemon juice

¾ tsp. salt

½ c. crumbled goat cheese

Bring a large pot of water to a boil.  Cook pasta until just tender, 4 to 5 min. or according to package directions.  Meanwhile, place 1 Tbsp. oil and garlic in a large skillet.  Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 min.  Add sweet potato, bell pepper, tomatoes and water (if needed) and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 min. Remove from the heat; cover and keep warm.  Drain the pasta, reserving ½ c. of the cooking water.  Return the pasta to the pot.  Add the vegetable mixture, the remaining 1 Tbsp. oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese; toss to combine.  Add the reserved pasta water, 2 Tbsp. at a time, to achieve the desired consistency.


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