Dinner Tonight: Sweet Potato & Red Pepper Pasta


Sweet Potato & Red Pepper Pasta (Photo Burris, Ken)

Sweet Potato & Red Pepper Pasta (Photo Burris, Ken)

Here’s a way to use the “power vegetables” sweet potato and red bell pepper in a satisfyingvegetarian pasta dish full of fresh herbs and creamy goat cheese. Any fresh herbs you have on hand, like basiloreganosorrel or chives, can be substituted for the tarragon. Serve with a gardensalad.



  • 1. Bring a large pot of water to a boilCook 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 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.
Provided by: EatingWell 

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