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Penne with Squash, Leeks & Parmesan Cheese

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Submitted by applepie_or

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

12 346.8
OUNCES ML/G PASTA
3 7.1E+2
CUPS ML WINTER SQUASH *
12 12
MEDIUM MEDIUM LEEKS
sliced *
¼ 59
CUP ML PARMESAN CHEESE
grated
½ 2.5
TEASPOON ML NUTMEG
freshly grated
1 15
TABLESPOON ML OLIVE OIL

Directions

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.

Reserve 2 to 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 366 15% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 101mg 4%
Total Carbohydrate 21g 21%
Dietary Fiber 3g 11%
Sugars g
Protein 27g
Vitamin A 1% Vitamin C 0%
Calcium 9% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 
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