Here's a way to use the “power vegetables” sweet potato and red bell pepper in a satisfying vegetarian pasta dish full of fresh herbs. Any fresh herbs you have on hand, like basil,oregano,chives or cilantro.
Ingredients
1 package of your favorite brown rice or Kamut pasta
2 tablespoons extra-virgin olive oil, divided
4 cloves garlic, minced
3 cups shredded, peeled sweet potato
1 large red bell pepper, thinly sliced
1 cup diced tomatoes
1/2 cup filtered water
2 tablespoons chopped fresh parsley, basil, oregano, thyme (make it your own)
1 tablespoon freshly squeezed lemon juice
3/4 teaspoon sea salt
1/2 cup organic shredded cheese of your preference
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.
3.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.
4.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,fresh herbs,lemon juice, sea salt and cheese; toss to combine.
5.Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency.
This is a wonderful,great tasting dish for any time of the year. Always great accompanied by a wonderful garden salad and a light homemade vinaigrette.
Enjoy!!!
Sylvie Thibert
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