(From Betty Crocker Vegetarian Cooking)
3 cups water
1 medium dark-orange sweet potato, peeled, diced
8 ounces 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
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 minutes, 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 2-3 minutes, stirring frequently, until vegetables are crisp-tender.
4. Serve vegetables over pasta. Sprinkle with cheese.