Serves 4

Hands-on Time: 25m

Total 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

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.

Tip

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

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