Sweet Potato & Red Pepper Pasta

Can you smell it? Can you FEEL it? Have you tasted it yet???

Autumn is in the air.

It's my favorite season. It's my favorite smell. It's my favorite feeling.

I love the crisp mornings, just chilly enough to make you think twice about needing a jacket. I love the colors (sorely miss the leaves this time of year), fresh produce, endless possibilities with squash, apples & sweet potatoes. I love the scent of holiday candles, background music, craft time, baking with my kids, trick-or-treating...it just makes me feel inner peace, warmth & pure content.

I ♥ fall.

As a tribute to my affection for this season (and the one that follows) I will be posting recipes that seem to evoke the "warm & fuzzy" feeling that I can't seem to get enough of. I know that you probably already have a few dozen "family recipes" that are time honored traditions in your household, but I can almost bet that they are NOT healthy. Why not try to add these to your dinner celebration traditions...no one needs to know that they're good tasting AND good for you!

Sweet Potato & Red Pepper Pasta

4 servings, about 1 3/4 cups each

Ingredients

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

Preparation

1. Bring a large pot of water to a boil. Cook pasta until just tender, 4 to 5 minutes or according to package directions.
2. Meanwhile, 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.
3. 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.

Nutrition: Per serving: 402 calories; 12 g fat (3 g sat, 6 g mono); 7 mg cholesterol; 62 g carbohydrates; 12 g protein; 9 g fiber; 546 mg sodium; 738 mg potassium.

Until Tomorrow!

Keep healthy, keep safe and keep going!

Have an awesome day!

♥Fit~NOW~Girl♥