Pasta With Sweet Potatoes and Leeks

Serves 4

Hands-on Time: 25m

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

1 of 2

Pasta With Sweet Potatoes and Leeks(Continued)

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.

2 of 2