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Creamy Sweet Potato and Red Pepper Pasta

 
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Load up on your power vegetables, sweet potatoes and sweet red bell pepper in this satisfying pasta main dish.

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 287g (10.1 oz)
Amount per Serving
Calories 23730% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 517mg 22%
Total Carbohydrate 13g 13%
Dietary Fiber 7g 27%
Sugars g
Protein 11g
Vitamin A 614% Vitamin C 155%
Calcium 10% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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