Penne with squash, leeks and parmesan
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Penne or other tubular; pasta |
| 3 | cups | Winter squash; peel; seed, dice |
| 2 | Leeks; trim tough greens; split l'wise, slice | |
| ¼ | cup | Parmesan cheese; grate |
| ½ | teaspoon | Fresh grated nutmeg |
| 1 | tablespoon | Olive oil |
| Salt and cracked pepper | ||
Directions
WALDINE VAN GEFFEN VGHC42A
Cook pasta and leeks for last full minute of cooking. Drain pasta and vegetables, reserving 2 to 4 tb cooking liquid. Place pasta and vegetables in shallow serving bowl. Toss with Parmesan, nutmeg, olive oil, salt and pepper, adding reserved liquid if mixture is too dry. Adjust seasoning.
Serve hot. Pass additional grated Parmesan cheese. 442 cal; 7 gr fat; 14% fat. Source: Abby Mandel
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Nov 09, 1998, converted by MM_Buster v2.0l.