Sweet Potato and Red Pepper Pasta

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

Ingredients

8 oz whole-wheat angel hair pasta

2 Tbsp extra-virgin olive oil, divided

4 cloves garlic, minced

3 cup shredded, peeled sweet potato (about 1 medium)

2-3 Bellafina peppers, thinly sliced

1 cup diced plum tomatoes

½ cup water

2 Tbsp chopped fresh parsley

1 Tbsp chopped fresh tarragon

1 Tbsp white-wine vinegar or lemon juice

¾ tsp salt

½ 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.