{"id":3348,"date":"2019-11-19T13:00:07","date_gmt":"2019-11-19T17:00:07","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=3348"},"modified":"2019-10-29T11:55:18","modified_gmt":"2019-10-29T14:55:18","slug":"sweet-potato-and-red-pepper-pasta","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/11\/19\/sweet-potato-and-red-pepper-pasta\/","title":{"rendered":"Sweet Potato and Red Pepper Pasta"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div class=\"gsWidgetTarget\">\n<div class=\"pol-sale-container\">\n<div>\n<div class=\"pol-message-dialog\">\n<p class=\"pol-message-dialog-text\">8 ounces whole-wheat angel hair pasta<\/p>\n<p class=\"pol-message-dialog-text\">2 tablespoons extra-virgin olive oil, divided<\/p>\n<p class=\"pol-message-dialog-text\">4 cloves garlic, minced<\/p>\n<p class=\"pol-message-dialog-text\">3 cups shredded, peeled sweet potato, (about 1 medium)<\/p>\n<p class=\"pol-message-dialog-text\">1 large red bell pepper, thinly sliced<\/p>\n<p class=\"pol-message-dialog-text\">1 cup diced plum tomatoes<\/p>\n<p class=\"pol-message-dialog-text\">\u00bd cup water<\/p>\n<p class=\"pol-message-dialog-text\">2 tablespoons chopped fresh parsley<\/p>\n<p class=\"pol-message-dialog-text\">1 tablespoon chopped fresh tarragon<\/p>\n<p class=\"pol-message-dialog-text\">1 tablespoon white-wine vinegar, or lemon juice<\/p>\n<p class=\"pol-message-dialog-text\">\u00be teaspoon salt<\/p>\n<p class=\"pol-message-dialog-text\">\u00bd cup crumbled goat cheese<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Bring a large pot of water to a boil. Cook pasta until just tender, 4 to 5 minutes or according to package directions.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Drain the pasta, reserving \u00bd cup of the cooking water. Return the pasta to the pot. Add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, 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.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/3756943.jpg\" alt=\"Sweet Potato &amp; Red Pepper Pasta\" \/><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 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 \u00bd cup water 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh tarragon 1 tablespoon white-wine vinegar, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-3348","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3348","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=3348"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3348\/revisions"}],"predecessor-version":[{"id":3349,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3348\/revisions\/3349"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=3348"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=3348"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=3348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}