This week's recipe gave me a fun new way to eat sweet potato. I was a little skeptical when I heard that we were going to grate the raw sweet potato and put it straight into the skillet to cook briefly with other ingredients. I quickly found out that it would be nothing but delicious!
I loved the fresh flavor of this pasta with its yummy veggies. And, I've said it before, anything covered in goat cheese is a winner in my book.
INGREDIENTS
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
1/2 cup water
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon white-wine vinegar, or lemon juice
3/4 teaspoon salt
1/2 cup crumbled goat cheese
DIRECTIONS
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 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.
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