Makes 4 servings, about 1 3/4 cups each
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
½ cup water
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon (I used cilantro)
1 tablespoon white-wine vinegar or lemon juice (I used 1/4 C white wine and a splash of apple cider vinegar)
¾ teaspoon salt
½ cup crumbled goat cheese
fresh ground black pepper to taste
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.
Per serving: 402 calories; 12 g fat (3 g sat, 6 g mono); 7 mg cholesterol; 62 g carbohydrate; 12 g protein; 9 g fiber; 546 mg sodium; 738 mg potassium. Nutrition bonus: Vitamin C (140% daily value), Vitamin A (120% dv), Potassium (21% dv), Iron (15% dv).