Angel Hair Pasta with Autumn Vegetable Ragout
4 servings
Equipment
Ingredients
- 3 cups water
- 1 medium dark-orange sweet potato peeled, diced
- 8 oz uncooked angel hair capellini pasta
- 2 tablespoons olive or vegetable 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 cup)
- 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
Instructions
- In 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.
- Cook and drain pasta as directed on package.
- Meanwhile, 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.
- Serve vegetables over pasta.
- Sprinkle with cheese.
Notes / Tips / Wine Advice:
Store tomatoes at room temperature, not in the refrigerator—cold temperatures destroy the flavor and make the flesh mealy.
Nutritional Information
Calories: 420 kcal
