When I lived in Boston in my own apartment, I would cook all the time. I often looked up recipes at EatingWell.com. I like to try recipes that were a little different than the normal. One recipe that my boyfriend, Dave, had as one of his favorites was a Sweet Potato and Red Pepper Pasta. I loved it because it tasted good and gave me my energy that I needed to train for my marathons and other races. It was really easy very tasty!
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
STEP 1: Bring a large pot of water to a boil. Cook pasta until just tender, 4 to 5 minutes or according to package directions.
STEP 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.
STEP 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.
402 calories; 12 g fat (3 g sat, 6 g mono); 7 mg cholesterol; 62 g carbohydrates; 0 g added sugars; 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).
3 1/2 Carbohydrate Serving
Exchanges: 4 starch, 2 fat