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Sweet Potato and Red Pepper Pasta

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Serves: 4 (about 1 3/4 cups each)

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All you need:

  • 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 Hy-Vee Select 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.

Daily Values:

324% vitamin A 19% iron
108% vitamin C

Nutrition Facts per serving:

Calories: 412 Fat: 11g
Carbohydrate: 68g Protein: 14g
Cholesterol: 7mg Saturated Fat: 3g
Dietary Fiber: 11g Sodium: 555mg
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