Pasta With Sweet Potatoes and Leeks

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

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.
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

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

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