We’ve been doing cooking demonstrations all over town these last few weeks as part of our Fresh Moves Mobile Market launch. Join us today at the True to Life Foundation to try pasta samples from Barilla and salad samples from Sweetgreen that we’ll be selling on the buses this summer.
Below is one of the favorite recipes we’ve sampled:
Sweet Potato and Red Pepper Pasta
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
½ cup water
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh herbs of Choice
1½ cups of fresh spinach
1 tablespoon white-wine vinegar, or lemon juice
¾ teaspoon salt
½ cup shredded parmesan
Bring a large pot of water to a boil. Cook pasta until just tender, 4 to 5 minutes or according to package directions.
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.
Drain the pasta, reserving ½ cup of the cooking water. Return the pasta to the pot. Add the vegetable mixture, the remaining 1 tablespoon oil, parsley, herbs, 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.
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