Sweet Potato and Red Pepper Pasta

This is one of our go-to dinners. It’s yummy, fast and kind of comfort-food-ish. The untweaked recipe is from Eating Well.

8-10 oz. penne (one package)

2 tbsp EVOO, divided

4 cloves garlic, minced

1 hefty, but not disturbingly ginormous sweet potato, peeled and thinly sliced

1 large bell pepper, thinly sliced

1 cup diced tomatoes (either canned or fresh)

½ cup water

1 tsp dried parsley

1 heaping tsp dried tarragon

1 tbsp lemon juice

heaping ½ cup goat crumbled goat cheese…who are we kidding? We use closer to ¾ cup.

1. Cook pasta until al dente (unless you like mushy pasta…by all means, enjoy your mushy pasta, ick).

2. In a large skillet (we use a big electric skillet), heat 1 tbsp EVOO over medium heat. Add garlic and cook until the garlic is sizzling and fragrant, about 2 minutes.

3. Add sweet potato, bell pepper, tomatoes and water. Cook, stirring occasionally, until the red pepper and sweet potato are tender crisp, about 7 minutes. Remove from heat, cover and keep warm.

4. Add the cooked (and drained) pasta to the skillet along with 1 tbsp EVOO, the parsley, tarragon and lemon juice. Toss to combine. Add the goat cheese, mix it all together and serve.