Creamy Sweet Potato and Red Pepper Pasta

• 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
• 1/2 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
• 1/2 cup goat (chevre) cheese crumbled

1. Bring a large pot of water to a boil and cook pasta until just tender according to package directions.
2. Meanwhile, place 1 tablespoon of the oil and garlic in a large skillet.
3. Cook over medium heat, stirring until the the garlic is fragrant, about 1 minute.
4. Add sweet potato, tomatoes, water and bell pepper.
5. Stirring occasionally, until the pepper is tender-crisp, about 6 minutes.
6. Remove from the heat, cover and keep warm.
7. 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.
8. Toss to combine.
9. Add water 2 tablespoons at a time to achieve your desired consistency.

pasta, olive oil, garlic, sweet red bell peppers, italian plum, water, sweet potatoes, white vinegar, tarragon, parsley sprigs fresh, salt, goat

Taken from recipeland.com/recipe/v/creamy-sweet-potato-red-pepper--47867 (may not work)