Penne with squash, leeks and parmesan

4 Servings

Ingredients

Quantity Ingredient
¾ pounds Penne or other tubular; pasta
3 cups Winter squash; peel; seed, dice
2 Leeks; trim tough greens; split l'wise, slice
¼ cup Parmesan cheese; grate
½ teaspoon Fresh grated nutmeg
1 tablespoon Olive oil
Salt and cracked pepper

Directions

WALDINE VAN GEFFEN VGHC42A

Cook pasta and leeks for last full minute of cooking. Drain pasta and vegetables, reserving 2 to 4 tb cooking liquid. Place pasta and vegetables in shallow serving bowl. Toss with Parmesan, nutmeg, olive oil, salt and pepper, adding reserved liquid if mixture is too dry. Adjust seasoning.

Serve hot. Pass additional grated Parmesan cheese. 442 cal; 7 gr fat; 14% fat. Source: Abby Mandel

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Nov 09, 1998, converted by MM_Buster v2.0l.

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