Multigrain Pasta with Sweet Potatoes and Leeks |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
12 ounces multigrain penne |
4 teaspoons olive oil |
3 leeks (white and light green parts), cut into half-moons |
3 cloves garlic, thinly sliced |
1/4 cup fresh sage, chopped |
2 small sweet potatoes (about 1 pound), peeled and cut into 1/2-inch pieces |
kosher salt and pepper |
3/4 cup grated parmesan |
1/4 teaspoon ground nutmeg |
Directions:
1. Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the cooking water.Heat the oil in a large skillet over medium heat while the pasta cooks. Add the leeks and cook, stirring, until they begin to soften, 4 minutes. Stir in the garlic and sage and cook 2 minutes. Add the sweet potatoes, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring twice, until just tender, 6 to 8 minutes. Stir in 1/2 cup of the Parmesan and the reserved cooking water and simmer, stirring, until the potatoes are fully tender, 2 to 4 minutes. Add the cooked pasta and nutmeg and toss.Divide among individual bowls and sprinkle with the remaining Parmesan and 1/2 teaspoon pepper.Upgrade: For a heart-healthy boost and a bit of crunch, sprinkle in 1/2 cup chopped roasted almonds before serving. Try using butternut squash as a flavorful alternative to sweet potatoes.
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