Penne with Squash, Leeks & Parmesan Cheese
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
pasta
|
|
| 3 | cups |
winter squash
|
*
|
| 12 | medium |
leeks
sliced |
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
| ½ | teaspoon |
nutmeg
freshly grated |
|
| 1 | tablespoon |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
pasta
|
|
| 7.1E+2 | ml |
winter squash
|
*
|
| 12 | medium |
leeks
sliced |
*
|
| 59 | ml |
Parmesan cheese
grated |
|
| 2.5 | ml |
nutmeg
freshly grated |
|
| 15 | 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.
