8 oz whole wheat angel hair pasta
2 tbsp olive oil, divided
4 minced garlic cloves
3 cups peeled, shredded sweet potato, (about 1 large)
1 large red nell pepper, thinly sliced
1 cup diced plum tomatoes
1/2 cup water
2 tbsp chopped fresh parsley
1 tbsp chopped fresh tarragon
1 tbsp lemon juice
3/4 tsp salt
1/2 cup crumbled reduced-fat goat or feta cheese

Bring a large pot of water to boil. Cook pasta as directed. In a large skillet, over medium heat, add oil. Add garlic, stir occasionally. 2-5 minutes. Add sweet potato, red pepper, tomatoes, and water.

Cook, stirring occasionally, until red pepper is crisp-tender. Remove from heat, keep warm. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Add vegetable mix to pot, the remaining oil, parsley, tarragon, lemon juice, salt and cheese. Toss to combine.

Add the reserved water, 2 tablespoons at a time to desired consistency.

Delicious, low-fat, and healthy!

Submitted by: Sherry Monfils