Multigrain Pasta With Sweet Potatoes and Leeks |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Very easy and fast to throw together. For added heart healthy boost and crunch sprinkle 1/2 cup chopped roasted almonds before serving. Recipe from Real Simple FEB 2008 edition. Ingredients:
12 ounces multi-grain penne |
4 teaspoons olive oil |
3 leeks, cut into half moons (white and light green parts) |
3 garlic cloves, thinly sliced |
1/4 cup fresh sage |
2 small sweet potatoes, peeled and cut into 1/2 inch pieces (aboit 1 pound) |
3/4 cup grated parmesan cheese |
1/4 teaspoon ground nutmeg |
1 teaspoon pepper |
1/2 teaspoon salt |
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 softened, 4 minutes. Stir the garlic and sage and cook 2 minutes. Add the sweet potatoes 1/2 tsp salt and 1/2 tsp pepper and cook covered stirring twice, until just tender 6-8 minutes.
3. Stir 1/2 cup of the parmesan cheese and the reserved pasta water and simmer, stirring until potatoes are fully cooked 2-4 minutes.
4. Add the cooked pasta and nutmeg and toss.
5. Divide among individual bowls and sprinkle with remaining parmesan and 1/2 tsp pepper.
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