Sweet-Potato and Red-Pepper Pasta with Goat Cheese

By Joelene

Ingredients

• 8 ounces whole-wheat angel-hair pasta
• 2 tablespoons extra-virgin olive oil, divided use
• 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

Preparation

Step 1

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 minced 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 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, and the parsley, tarragon, vinegar (or lemon juice), salt and goat cheese; toss to combine. Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency.

Makes 4 servings, about 1 3/4 cups each.