Sweet Potato and Red Pepper Pasta

I love having my own kitchen and someone to cook for. It motivates me to try new recipes and be more adventurous with my cooking. This recipe had me at “sweet potato.” I’m kind of obsessed. {Okay, more than kind of…} Also, it looked pretty simple, which was good for one of my first attempts at making a “real” meal. It turned out to be delicious! Next time I want to try using spaghetti squash instead of linguine and adding a grilled chicken breast.



  • 8 oz linguine pasta
  • 2 Tbsp. extra virgin olive oil (divided!)
  • 4 cloves of garlic, minced
  • 3 cups shredded, peeled sweet potato (about 1 medium potato)
  • 1 large red bell pepper, thinly sliced
  • 1/2 cup water
  • 2 Tbsp. chopped fresh parsley
  • 1 Tbsp. basil
  • 1 Tbsp. lemon juice
  • 3/4 tsp. salt
  • Optional: goat cheese, tarragon, plum tomatoes, chicken

How to:

  • Prepare pasta according to package directions
  • Place 1 Tbsp. oil and garlic in large skillet. Cook over medium heat, stirring occasionally until garlic is sizzling and fragrant, which will take about 2-5 minutes. Add sweet potato, bell pepper and water. Stir occasionally and cook until pepper is tender, 5-7 minutes. Remove from heat, but cover to keep it warm.
  • Drain pasta, but keep about 1/4 cup of the water in the pot. Add the vegetable mixture, remaining oil, parsley, lime juice and salt. Gently stir to combine.
  • Pour a glass of wine, serve and enjoy!


I am a Pinot Grigio fan and thought this bottle was so cute! Great marketing, Fancy Pants! Tastes good for a cheap wine, too!



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