Pasta With Sweet Potatoes and Leeks

multigrain-pasta
Photo by Kana Okada
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 541 calories
    • Calories 22 calories from fat
    • Fat 13 g
    • Sat Fat 0 g
    • Cholesterol 13 mg
    • Sodium 465 mg
    • Protein 26 g
    • Carbohydrate 107 g
    • Sugar 15 g
    • Fiber 12 g
  • January 2008

Ingredients

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