Ingredients Jump to Instructions ↓

  1. 8 ounces whole-wheat angel hair pasta

  2. 2 tablespoons extra-virgin olive oil, divided

  3. 4 cloves garlic, minced

  4. 3 cups shredded, peeled sweet potato, (about 1 medium)

  5. 1 large red bell pepper, thinly sliced

  6. 1 cup diced plum tomatoes

  7. 1/2 cup water

  8. 2 tablespoons chopped fresh parsley

  9. 1 tablespoon chopped fresh tarragon

  10. 1 tablespoon white-wine vinegar, or lemon juice

  11. 3/4 teaspoon salt

  12. 1/2 cup crumbled goat cheese

Instructions Jump to Ingredients ↑

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


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