Sweet Potato and Red Pepper Pasta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. From Eating Well magazine, October 2008. Ingredients:
8 ounces whole wheat angel hair pasta |
2 tablespoons extra virgin olive oil, divided |
4 garlic cloves, minced |
3 cups peeled shredded sweet potatoes (about 1 medium) |
1 large red bell pepper, thinly sliced |
1 cup diced plum tomato |
1/2 cup water or 1/2 cup vegetable broth |
2 tablespoons chopped fresh parsley (or 2 teaspoons dried) |
1 tablespoon chopped fresh tarragon (or 1 teaspoon dried) |
1 tablespoon white wine vinegar or 1 tablespoon lemon juice |
3/4 teaspoon kosher sea salt |
1/2 cup crumbled goat cheese or 1/2 cup parmesan cheese |
Directions:
1. Bring a large pot of water to boil and 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.
3. Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes.
4. Add sweet potato, bell pepper, tomatoes and water (or broth) and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes.
5. Remove from heat; cover and keep warm.
6. Drain the pasta, reserving 1/2 cup of the cooking water.
7. Return the pasta to the pot.
8. Add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese; toss to combine.
9. Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency.
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