Penne with squash, leeks and parmesan cheese

1 Servings

Ingredients

Quantity Ingredient
12 ounces Pasta
3 cups Winter squash; in 1/2\" dice, peeled, seeded
12 mediums Leeks; tough greens trimmed, split lengthwise, washed, thinly sliced (about 2 cups)
¼ cup Grated Parmesan cheese
½ teaspoon Freshly grated nutmeg
1 tablespoon Olive oil
Salt
Coarsely cracked pepper

Directions

1. Heat to boil a large pot of lightly salted water. When boiling, add pasta and cook according to package instructions. Three minutes before end of cooking, add squash. Stir into pot. Add leeks for last full minute of cooking.

2. Reserve 2-4 tablespoons cooking liquid. Drain pasta. Put in shallow serving bowl. Toss with remaining ingredients, adding reserved liquid if mixture is too dry. Adjust seasoning. Serve hot. Pass additional grated Parmesan cheese.

Nutritional information (per serving): 381 calories, 66 g carbohydrates, 13 g, protein, 7 g fat, 5 mg cholesterol, 305 mg sodium.

~ - Nutritional analysis by Jodie Shield By Abby Mandel

Yield: 4 main-course servings

Preparation time: 25 minutes

Cooking time: 10 minutes

Copyright 1995 Abby Mandel

Date: Sunday, October 1, 1995

Chicago Tribune

MC formatting by bobbi744@...

Posted to MC-Recipe Digest V1 #719 by Roberta Banghart <bobbi744@...> on Aug 03, 1997

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