Angel Hair Pasta with Autumn Vegetable Ragout

 

3

cups water

1

medium dark-orange sweet potato, peeled, diced

8

oz uncooked angel hair (capellini) pasta

2

tablespoons olive, canola or soybean 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

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

• 1 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.
• 2 Cook and drain pasta as directed on package.
• 3 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.
• 4 Serve vegetables over pasta. Sprinkle with cheese.