Sweet Potato And Red Pepper Pasta

• 8 ounces whole wheat angel hair pasta
• 2 tablespoons extra virgin olive oil, divided
• 4 garlic cloves, minced
• 3 cups peeled shredded sweet potatoes (about 1 medium)
• 1 large red bell pepper, thinly sliced
• 1 cup diced plum tomato
• 1/2 cup water or 1/2 cup vegetable broth
• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
• 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
• 1 tablespoon white wine vinegar or 1 tablespoon lemon juice
• 3/4 teaspoon kosher sea salt
• 1/2 cup crumbled goat cheese or 1/2 cup parmesan cheese

1. Bring a large pot of water to boil and cook pasta until just tender, 4 to 5 minutes, or according to package directions.
2. Meanwhile, place 1 tablespoon oil and garlic in a large skillet.
3. Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes.
4. Add sweet potato, bell pepper, tomatoes and water (or broth) and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes.
5. Remove from heat; cover and keep warm.
6. Drain the pasta, reserving 1/2 cup of the cooking water.
7. Return the pasta to the pot.
8. Add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese; toss to combine.
9. Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency.

whole wheat angel hair pasta, extra virgin olive oil, garlic, sweet potatoes, red bell pepper, tomato, water, parsley, tarragon, white wine vinegar, kosher sea salt, goat cheese

Taken from www.food.com/recipe/sweet-potato-and-red-pepper-pasta-347069 (may not work)