By: EatingWell
Servings: 4
Yield: 4 servings, about 1 3/4 cups each
Total Time: 30 minutes
Prep Time: 30 minutes
Recipe Description:
Here’s a way to use the “power vegetables” sweet potato and red bell pepper in
a satisfying vegetarian pasta dish full of fresh herbs and creamy goat
cheese. Any fresh herbs you have on hand, like basil, oregano, sorrel
or chives, can be substituted for the tarragon. Serve with a garden
salad.
Recipe 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
Recipe Steps:
- 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, 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.
Recipe Nutrition:
Per serving:
402 calories; 12 g fat (3 g saturated fat, 6 g mono unsaturated fat); 7
mg cholesterol; 62 g carbohydrates; 12 g protein; 9 g fiber; 546 mg
sodium; 738 mg potassium
Nutrtion 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
