Penne With Squash, Leeks and Parmesan Cheese

* Exported from MasterCook *

Penne With Squash, Leeks and Parmesan Cheese

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Leeks Main Dishes
Pasta/Noodles Squash
Vegetarian Bobbie - Not Sent

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces pasta
3 cups winter squash -- in 1/2" dice
-peeled/seeded
12 medium leeks -- tough greens
trimmed, split lengthwise, washed, thinly
sliced (about 2 cups)
1/4 cup grated Parmesan cheese
1/2 teaspoon freshly grated nutmeg
1 tablespoon olive oil
Salt
Coarsely cracked pepper

1. 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.

2. Reserve 2-4 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.

Nutritional information (per serving): 381 calories, 66 g carbohydrates,
13 g, protein, 7 g fat, 5 mg cholesterol, 305 mg sodium.

- Nutritional analysis by Jodie Shield

By Abby Mandel

Yield: 4 main-course servings

Preparation time: 25 minutes

Cooking time: 10 minutes

Copyright 1995 Abby Mandel

Date: Sunday, October 1, 1995

Chicago Tribune

MC formatting by bobbi744@sojourn.com







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