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Pasta With Sweet Potatoes and Leeks

Multigrain Pasta with Sweet Potatoes and Leeks
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Serves 4| Hands-On Time: | Total Time:


  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.
By February, 2008

Nutritional Information

  • Per Serving
  • Calories 541Calories From Fat 22%
  • Fat 13g
  • Sat Fat 0g
  • Cholesterol 13mg
  • Sodium 465mg
  • Carbohydrate 107g
  • Fiber 12g
  • Sugar 15g
  • Protein 26g
What does this mean? See Nutrition 101 .

Quick Tip

Upgrade: For a heart-healthy boost and a bit of crunch, sprinkle in ½ cup chopped, toasted almonds before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.