Sweet Potato and Red Pepper Pasta

INGREDIENTS:

• 8 Ounces Whole-Wheat Angel Hair Pasta
• 2 Tablespoons Olive Oil, Divided
• 4 Cloves Garlic, Minced
  
• 3 Cups Sweet Potato, Shredded and Peeled
• 1 Large Red Bell Pepper, Thinly Sliced
• 1 Cup Plum Tomatoes, Diced
• 1/2 Cup Water
• 2 Tablespoons Fresh Parsley, Chopped
• 1 Tablespoon Fresh Tarragon, Chopped
• 1 Tablespoon White-Wine Vinegar
• 3/4 Teaspoon Salt
• 1/2 Cup Crumbled Goat Cheese

DIRECTIONS:

• Bring a large pot of water to a boil and cook pasta until just tender, 4 to 5 minutes or according to package directions.
• Meanwhile, heat 1 tablespoon oil and garlic in a large skillet 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.
• Drain the pasta, reserving 1/2 cup of the cooking water.
• Return the pasta to the pot, add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar, salt and cheese, and toss to combine.
• Add the reserved pasta water, small amounts at a time, until at desired thickness.

This quick and easy vegetarian meal is packed full of flavor with the fresh herbs and creamy goat cheese. A great substitute for the everyday pasta and red sauce...
Enjoy!

This recipe is from Eating Well magazine.