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.