Meal Solutions

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Ingredients:

• 8 ounces Hy-Vee whole-wheat angel hair pasta
• 2 tbsp Hy-Vee Select extra-virgin olive oil, divided
• 4 cloves garlic, minced
• 3 c. shredded, peeled sweet potato (about 1 medium)
• 1 large red bell pepper, thinly sliced
• 1 c. diced plum tomatoes
• 1/2 c. water
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh tarragon
• 1 tbsp Grand Selections white-wine vinegar or lemon juice
• 3/4 tsp salt
• 1/2 c. crumbled goat cheese

All you do

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, cook 1 tablespoon oil and garlic in a large skillet over medium heat, stirring occasionally, until sizzling and fragrant, 2 to 5 minutes. Add sweet potato, bell pepper, tomatoes and water; 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 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 (or lemon juice), salt and cheese; toss to combine. Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency.