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Sweet Potato & Red Pepper Pasta


From: EatingWell Magazine, September/October 2008


  • 8 ounces whole-wheat angel hair pasta
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic, minced
  • 3 cups shredded, peeled sweet potato, (about 1 medium)
  • 1 large red bell pepper, thinly sliced
  • 1 cup diced plum tomatoes
  • ½ cup water
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon white-wine vinegar, or lemon juice
  • ¾ teaspoon salt
  • ½ cup crumbled goat cheese


  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. 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.
  3. Drain the pasta, reserving ½ 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.

Nutrition information

Serving size: 1¾ cups

Per serving: 411 calories; 11 g fat(3 g sat); 11 g fiber; 68 g carbohydrates; 14 g protein; 74 mcg folate; 7 mg cholesterol; 9 g sugars; 0 g added sugars; 16,177 IU vitamin A; 65 mg vitamin C; 92 mg calcium; 3 mg iron; 567 mg sodium; 700 mg potassium

Nutrition Bonus: Vitamin A (324% daily value), Vitamin C (108% dv)

Carbohydrate Servings: 4½

Exchanges: 4 starch, 2 fat

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