Penne with squash, leeks and parmesan cheese

 
                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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