Sweet Potato and Red Pepper Pasta

Sweet potato and red pepper pack an antioxidant punch in this vegetarian pasta enlivened by creamy goat cheese and fresh herbs. Serve with garden salad.

Makes 4 servings
Total preparation time: 30 minutes

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