Pasta With Sweet Potatoes and Leeks

Multigrain Pasta with Sweet Potatoes and Leeks
Kana Okada
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preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

12
ounces
multigrain penne
4
teaspoons
olive oil
3
leeks (white and light green parts), cut into half-moons
3
cloves garlic, thinly sliced
1/4
cup
fresh sage, chopped
2
small sweet potatoes (about 1 pound), peeled and cut into 1/2-inch pieces
kosher salt and pepper
3/4
cup
grated Parmesan
1/4
teaspoon
ground nutmeg

Directions

  1. Cook the pasta according to the package directions. Drain, reserving ½ cup of the cooking water.
  2. Heat the oil in a large skillet over medium heat. Add the leeks and cook, stirring, until they begin to soften, 4 minutes.
  3. Stir in the garlic and sage and cook for 2 minutes.
  4. Add the sweet potatoes and ½ teaspoon each salt and pepper and cook, covered, stirring twice, until just tender, 6 to 8 minutes.
  5. Stir in ½ cup of the Parmesan and the reserved cooking water and simmer, stirring, until the potatoes are fully tender, 2 to 4 minutes.
  6. Add the pasta and nutmeg and toss. Divide among individual bowls and sprinkle with the remaining Parmesan and ½ teaspoon pepper.
Kate Merker
January 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 22 %
  • Fat 13 g
  • Sat Fat 0 g
  • Cholesterol 13 mg
  • Sodium 465 mg
  • Carbohydrate 107 g
  • Fiber 12 g
  • Sugar 15 g
  • Protein 26 g
What does this mean? See Nutrition 101.

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