Sweet Potato and Red Pepper Pasta

Sweet potatoes and pasta may seem counter-intuitive, but here’s a recipe that uses sweet potatoes and red bell peppers in a bright “power vegetable” pasta dish that’s loaded with fresh herbs and very delicious. Any fresh herbs you have on hand, like basil, oregano, sorrel or chives, can be substituted for the tarragon.

INGREDIENTS
8 ounces whole-wheat angel hair pasta
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
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

1. Bring a large pot of water to a boil. Cook pasta until just tender, 4 to 5 minutes or according to package directions.

2. 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, 5 to 7 minutes. Remove from the heat; cover and keep warm.

3. 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.

Recipe Nutrition: 4 servings, about 1 3/4 cups each

Per serving: 402 calories; 12 g fat (3 g saturated fat, 6g mono unsaturated fat); 7 mg cholesterol; 62 g carbohydrates; 12 g protein; 9 g fiber; 546 mg sodium; 738 mg potassium

Nutrition Bonus: Vitamin C (140% daily value), Vitamin A (120% dv), Potassium (21% dv), Iron (15% dv).

3 1/2 Carbohydrate Servings

Exchanges: 4 starch, 2 fat

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11 comments

Mari 's
Mari 's7 days ago

Mmmmm yummy it is!!!

Antony M.
Antony M.about a month ago

tyy

Elena Poensgen
Elena Poensgen1 months ago

Thank you

Jonathan Harper
Jonathan Harperabout a year ago

noted

Ana Marija R.
Ana R2 years ago

Thank you.:)

Cheryl B.
Cheryl B.4 years ago

sounds great

Melinda offline K.
Past Member 4 years ago

interesting combo, thanks

Jennifer C.
Past Member 4 years ago

Awesome! Fabulous recipe. This recipe sounds so delicious and mouth-watering. Love it. Thanks.

Casskj N.
Casskj N.7 years ago

Hello!

I'm planning on making this recipe tonight but I'm not sure if the shredded sweet potatoes are raw, baked, boiled etc. How should they be when you put them in the skillet?

Thanks!

Linda G.
Linda G.7 years ago

I just made this recipe last night...yum very good and it has a sweet flavor which one normally doesn't associate with a pasta dish...my husband like it too but for him he felt it needed a little heat so I guess one could add a sprinkle of crushed red peppers...Thanks for a great recipe.