Sweet Potato & Red Pepper Pasta

12 40 388
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 388
Calories from fat 126
Calories from saturated fat 46
Total Fat 14.0 g
Saturated Fat 5.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 6.4 g
Cholesterol 14.7 mg
Sodium 554 mg
Potassium 628 mg
Total Carbohydrate 54 g
Dietary Fiber 5.0 g
Sugars 6.8 g
Protein 13.6 g

Dietary servings

Per Portion

Grain 2.1
Milk Alternative 0.4
Vegetables 1.3

Energy sources