Multigrain Pasta With Sweet Potatoes and Leeks

Multigrain Pasta with Sweet Potatoes and LeeksKana Okada
five_whole_stars
Serves 4| Hands-On Time: 25m | Total Time: 25m

Directions

  1. Cook the pasta according to the package directions. Drain, reserving 1/2 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. Stir in the garlic and sage and cook 2 minutes. Add the sweet potato, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring twice, until just tender, 6 to 8 minutes.
  3. Stir in 1/2 cup of the Parmesan and the reserved cooking water and simmer, stirring, until the potatoes are fully tender, 2 to 4 minutes.
  4. Add the cooked pasta and nutmeg and toss. Divide among individual bowls and sprinkle with the remaining Parmesan and 1/2 teaspoon pepper.

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.

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Raw sweet potatoes
Upgrade: For a heart-healthy boost and a bit of crunch, sprinkle in 1/2 cup chopped roasted almonds before serving.

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