Sweet Potato and Red Pepper Pasta

Ingredients

• 8 ounces whole-wheat angel hair pasta
• 2 Tbsps expeller pressed extra-virgin olive oil
• 4 cloves organic garlic, minced
• 3 cups shredded, peeled organic sweet potato (about 1 medium)
• 1 large organic red bell pepper, thinly sliced
• 1 cup diced organic plum tomatoes
• ½ cup water
• 2 Tbsps chopped fresh parsley
• 1 tsp chopped fresh tarragon
• 1 tsp white-wine vinegar (nitrate-free) or organic lemon juice
• ¾ tsp salt
• ½ cup crumbled organic goat cheese

Directions

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 Tbsp 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 heat, cover.
3. Drain pasta, reserving ½ cup of the cooking water. Return pasta to the pot. Add vegetable mixture, the remaining Tbsp oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese; toss to combine. Add reserved pasta water, 2 Tbsps at a time, to achieve desired consistency.

Nutrition Facts

Serving size: about 1¾ cups each. Per serving: 402 calories; 12 g fat (3 g sat, 6 g mono); 7 mg cholesterol; 62 g carbohydrate; 12 g protein; 9 g fiber; 546 mg sodium; 738 mg potassium. 3½ Carbohydrate Servings

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

Exchanges: 4 starch, 2 fat