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Angel Hair Pasta with Autumn Vegetable Ragout
4 servings
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Equipment
4-quart Dutch oven
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
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Course
Pasta
clue
Quick
Diets
Low Fat
/
Vegetarian