Sweet Potato & Red Pepper Pasta

12 40 392
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 4
Sweet Potato & Red Pepper Pasta
Health Highlights


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.


Nutrition Facts

Per Portion

Calories 392
Calories from fat 122
Calories from saturated fat 44
Total Fat 13.5 g
Saturated Fat 4.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 6.4 g
Cholesterol 6.3 mg
Sodium 546 mg
Potassium 553 mg
Total Carbohydrate 58 g
Dietary Fiber 5.8 g
Sugars 4.5 g
Protein 12.1 g

Dietary servings

Per Portion

Grain 2.1
Milk Alternative 0.4
Vegetables 1.3

Energy sources


Meal Type(s)