Creamy Sweet Potato & Red Pepper Pasta
Load up on your power vegetables, sweet potatoes and sweet red bell pepper in this satisfying pasta main dish.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, whole wheat
spaghettini or spagetti |
*
|
| 2 | tablespoons |
olive oil, extra-virgin
divided |
|
| 4 | cloves |
garlic
minced |
|
| 1 | large |
sweet red bell peppers
thinly sliced |
|
| 1 | cup |
italian plum (roma) tomatoes
diced |
|
| ½ | cup |
water
|
|
| 3 | cups |
sweet potatoes, or yams
shredded (about one potato) |
|
| 1 | tablespoon |
white vinegar
or lemon juice |
|
| 1 | tablespoon |
tarragon leaves
fresh chopped, or basil |
|
| 2 | tablespoons |
parsley sprigs
fresh, chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
goat (chevre) cheese
crumbled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, whole wheat
spaghettini or spagetti |
*
|
| 3E+1 | ml |
olive oil, extra-virgin
divided |
|
| 4 | cloves |
garlic
minced |
|
| 1 | large |
sweet red bell peppers
thinly sliced |
|
| 237 | ml |
italian plum (roma) tomatoes
diced |
|
| 118 | ml |
water
|
|
| 7.1E+2 | ml |
sweet potatoes, or yams
shredded (about one potato) |
|
| 15 | ml |
white vinegar
or lemon juice |
|
| 15 | ml |
tarragon leaves
fresh chopped, or basil |
|
| 3E+1 | ml |
parsley sprigs
fresh, chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
goat (chevre) cheese
crumbled |
*
|
Directions
Bring a large pot of water to a boil and cook pasta until just tender according to package directions.
Meanwhile, place 1 tablespoon of the oil and garlic in a large skillet.
Cook over medium heat, stirring until the the garlic is fragrant, about 1 minute.
Add sweet potato, tomatoes, water and bell pepper.
Stirring occasionally, until the pepper is tender-crisp, about 6 minutes.
Remove from the heat, cover and keep warm.
Return drained pasta to the pot, add the vegetable mixture, the remaining one teaspoon of oil, vinegar (or lemon juice), herbs, salt, pepper and cheese. Toss to combine.
Add water 2 tablespoons at a time to achieve your desired consistency.
