Angel Hair Pasta with Autumn Vegetable Ragout

Sweet potatoes, tomatoes, zucchini, olive oil and garlic combine to create a hearty "bistro-style" meatless pasta sauce. From eat better america.

LiveBetterAmericaRecipe by LiveBetterAmerica

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30 minutes

30 minutes

4 servings



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Nutrition Info

  • 1 Serving
  • 430
  • 11g
    (Saturated Fat 3g, Trans Fat 0g)
  • 5mg
  • 470mg
  • 66g
    (Dietary Fiber 6g, Sugars 9g)
  • 16g
  • Percent Daily Value*
  • 150%
  • 30%
  • 15%
  • 20%
  • Exchanges
  • 1 1/2
  • 4
  • 1 1/2
  • Carbohydrate Choices
  • 4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Vegetable Magic

    Veggies like squash, sweet potatoes, tomatoes and zucchini contain plenty of dietary fiber to keep your digestive system moving. Try to eat at least 25 grams of fiber daily.

Ingredients

  • 3  cups water
  • 1  medium dark-orange sweet potato, peeled, diced
  • 8  oz uncooked angel hair (capellini) pasta
  • 2  tablespoons olive, canola or soybean oil
  • 3  cloves garlic, finely chopped
  • 4  medium tomatoes, chopped (4 cups)
  • 1  small zucchini, cut lengthwise in half, then cut crosswise into slices
  • 1  small yellow summer squash, cut lengthwise in half, then cut crosswise into slices (1 cup)
  • 1/2  teaspoon salt
  • 1/4  teaspoon freshly ground pepper
  • 1/3  cup freshly shredded Parmesan cheese

Directions

  1. 1In 4-quart Dutch oven, heat water to boiling over medium-high heat. Add sweet potato; cook 3 to 5 minutes or until crisp-tender. Drain.
  2. 2Cook and drain pasta as directed on package.
  3. 3Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add garlic; cook 30 seconds, stirring frequently. Stir in tomatoes. Cook about 3 minutes, stirring frequently, until slightly soft. Stir in zucchini, yellow squash, sweet potato, salt and pepper. Cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
  4. 4Serve vegetables over pasta. Sprinkle with cheese.
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