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

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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.

Nutritional Information

Calories   541 ;   Calories From Fat   22% ;   Fat   13g ;   Sat Fat   0g ;   Cholesterol   13mg ;   Sodium   465mg ;   Carbohydrate   107g ;   Fiber   12g ;   Sugar   15g ;   Protein   26g

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