Feb 26, 2014

Sweet Potato & Red Bell Pepper Pasta (clean eating, low fat, high fiber)

  • 8 ounces whole-grain angel hair pasta
  • 2 tablespoons  extra-virgin olive oil, divided
  •  4 cloves  garlic, minced
  • 3 cups sweet potato peeled & shredded (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 feta cheese

Bring a large pot of water to a boil.
Cook pasta until just tender, 4 to 5 minutes or according to package directions.
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.
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.

(Makes 4 servings)
Per serving:
402 calories;
12 g fat (3 g sat, 6 g mono);
7 mg cholesterol;
62 g carbohydrate;
12 g protein;
9 g fiber;

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