| 12 | 40 | 392 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 4 |
| 227 gm | Pasta, Capellini, whole wheat, dry |
| 2 tbsp | Extra virgin olive oil |
| 4 clove(s) | Garlic (minced) |
| 1 medium potato | Sweet potato (peeled, shredded) |
| 1 medium pepper(s) | Red bell pepper (thinly sliced) |
| 1 cup | Plum tomatoes (diced) |
| 1/2 cup | Water |
| 2 tbsp | Parsley, fresh (chopped) |
| 1 tbsp, leaves | Tarragon, fresh (chopped) |
| 1 tbsp | White wine vinegar (or lemon jucie) |
| 3/4 tsp | Salt |
| 1/2 cup | Goat cheese, semi-soft (crumbled) |
Bring a large pot of water to a boil. Cook pasta until just tender, 4-5 minutes or according to package instructions.
Meanwhile, place 1 tbsp oil and garlic in a large skillet. Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2-5 minutes. Add sweet potato, bell pepper, tomatoes and water and cook, stirring occasionally, until the bell pepper is tender-crisp, 5-7 minutes. Remove from the heat; cover and keep warm.
Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the vegetable mixture, the remaining 1 tbsp oil, parsley, tarragon, vinegar, salt and cheese. Toss well. Add the reserved pasta water, 2 tbsp at a time, to achieve the desired consistency.
Enjoy!
| Grain | 2.1 |
| Milk Alternative | 0.4 |
| Vegetables | 1.3 |
