Here's a nice recipe I made last night for dinner, I felt like sharing it with you all.
I am still celebrating Eid and many friends and relating are visiting me.
Here is the recipe. Hope you like it and give it a try. Thank you.
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/basil
1 tablespoon white-wine vinegar or lemon juice
3/4 teaspoon salt
1/2 cup crumbled goat cheese
1 tablespoon pine nuts, toasted (optional)
Directions:
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.
4. Top with pine nuts, and serve hot!
