Ingredients
- 8 oz. whole-wheat angel hair pasta
- 2 Tbsp. olive oil, divided
- 4 cloves garlic, minced
- 1 sweet potato, shredded
- 1 red bell pepper, thinly sliced
- 1 cup diced plum tomatoes
- ½ cup water
- 2 Tbsp. chopped fresh parsley
- 1 Tbsp. chopped fresh tarragon
- 1 Tbsp. white-wine vinegar
- ¾ tsp. salt
- ½ cup crumbled goat cheese
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Instructions
- Cook pasta according to package directions.
- While pasta is cooking, place 1 tablespoon oil and garlic in a large skillet. Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant (2-3 minutes). Add sweet potato, bell pepper, tomatoes, and water and cook, stirring occasionally, until the bell pepper is tender (5-7 minutes). Remove from the heat, cover, and keep warm.
- Drain the pasta and return to the pot. Add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar, salt, and cheese. Toss to combine.