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8-10 oz of Spaghetti  (you can use whole wheat too adds an even better flavor) 
2 tablespoon extra virgin olive oil 
3 cups peeled sweet potato (about 1 medium) thinly sliced
4 cloves garlic minced 
1 large red bell pepper thinly sliced 
6 Mushrooms (thinly sliced) 
1 cup diced tomato (your choice Roma, Plum, Yellow) 
1/2 cup water
2 tablespoons chopped fresh Parsley 
1 tablespoon chopped fresh tarragon
1 tablespoon white whine vinegar (or you can use lemon juice)
Salt (to taste) 
1/2 cup crumbled goat cheese

1.  In a large pot bring water to boil, cook pasta according to package directions 
2.  While pasta cooks, add 1 teaspoon of oil and garlic in large skillet.  Saute Garlic until fragrant (do not brown) 2-4 minutes. add sweet potato, bell pepper, tomatoes and water.  Cook stirring occasionally, about 5 minutes until bell pepper is tender. Remove from heat, cover and set aside.  
3. Drain pasta (keep about 1/2 cup water) Leave pasta in pot, add vegetable mixture. remaining oil (1 teaspoon) Parsley, tarragon, vinegar (or lemon juice) and cheese then toss to combine.  Add a little water (from cooking spaghetti) and salt to desired consistency. (sometimes i like a little thicker, sometimes a little juicier) and toss again.  Serve immediately 



1/2 package Bacon/spaghetti serves 2-3 

full package Bacon/spaghetti serves 4-5
1/2 - 1 entire package of bacon cut in small pieces then fry crispy...Drain 1/2  of the bacon fat, then add to bacon in large pot 1 head Cabbage (Savoy is best) finely sliced (like for cole slaw) 1 package of sliced mushrooms, 1 small onion sliced, Garlic powder to taste, Let this cook down mean while Boil Spaghetti depending on number of people being served.
when spaghetti is cooked Drain then add bacon/cabbage mixture to spaghetti toss all ingredients well. Serve immediately and sprinkle with Parmesean Cheese... DELICIOUS

Pasta recipes.