Sweet Potato And Red Pepper Pasta

• 8 ounces whole wheat angel hair pasta
• 2 Tbsp olive oil
• 4 cloves garlic, minced
• 3 cups shredded, peeled sweet potato
• 1 large red bell pepper, thinly sliced
• 1 cup diced plum tomatoes
• 1/2 cup water
• 2 Tbsp chopped fresh parsley
• 1 Tbsp chopped fresh tarragon
• 1 Tbsp white wine vinegar or lemon juice
• 3/4 tsp salt
• 1/2 cup crumbled goat cheese

1. 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. 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. Add sweet potato, bell pepper, tomatoes and water and cook stirring occasionally, unitl the bell pepper is tender crisp, 5 - 7 minutes. Remove from the heat; cover and keep warm.
3. 3. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the vegetable mixture, the remianing 1 Tbsp oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese: toss to combine. Add the reserved pasta water, 2 Tbsp at a time, to achieve the desired consistency.

whole wheat angel hair pasta, olive oil, garlic, red bell pepper, tomatoes, water, parsley, tarragon, white wine vinegar, salt, goat cheese

Taken from www.epicurious.com/recipes/member/views/sweet-potato-and-red-pepper-pasta-50012417 (may not work)