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Sherry's Sweet Potato & Red Pepper Pasta
Sherry's Sweet Potato & Red Pepper Pasta

Sherry's Sweet Potato & Red Pepper Pasta

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
8 oz whole wheat angel hair pasta
2 Tbsp olive oil, divided
4 minced garlic cloves
3 cups peeled, shredded sweet potato, (about 1 large)
1 red bell pepper, thinly sliced
1 cup diced plum tomatoes
1/2 cup water
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh tarragon
1 Tbsp lemon juice
3/4 tsp salt
1/2 cup crumbled goat or feta cheese
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Let's Make It
1
Cook pasta as directed.
2
In large skillet over medium heat add oil and garlic, cook 2-5 min. Don't burn garlic. Add sweet potato, red bell pepper, tomatoes, and water. Cook, stirring occasionally, until pepper is crisp-tender. Remove from heat, cover, keep warm.
3
Drain pasta, reserve 1/2 cup cooking water. Return pasta to pot. Add veggie mix, remaining oil, parsley, tarragon, lemon juice, salt and cheese. Toss to combine. Add the reserved water 2 Tbsp. at a time to desired consistency.
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