Multigrain Pasta with Sweet Potatoes Prep Time: 20 minutes Cook Time: 30 minutes Servings: 4 Ingredients - 12 ounces penne pasta - multigrain - 2 teaspoons olive oil - 3 leeks - sliced into half moons - 3 cloves garlic - sliced thin - 1/4 cup sage - fresh and chopped - 3 cups sweet potatoes - peeled and cubed into bite sized pieces - salt and pepper - 3/4 cup parmesan cheese - grated    Using simple ingredients, this delicious, easily prepared creation is a lighter alternative to pasta dishes with heavy sauces.   Directions In a large pasta pot, cook pasta according to package directions until al dente. Drain pasta reserving 1/2 cup of the cooking water.	1

	Heat the oil in a large skillet over medium heat. Add the leeks and cook until they begin to soften. Stir while cooking for approximately 4 minutes. Stir in the garlic and sage and cook for an additional 2 minutes. Add the sweet potato, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Cover and cook until tender, approximately 6-8 minutes. Stir a couple of times during cooking. Stir in 1/2 cup of the parmesan cheese and the reserved cooking water. Simmer while stirring until the potatoes are fully cooked, 2-4 minutes. Add in the cooked pasta and toss together. Sprinkle with remaining parmesan cheese and serve warm. *Note: To speed up cooking the sweet potatoes, place them in a microwave safe bowl and microwave them on high for five minutes before adding them to the skillet. Butternut squash can be used in place of the sweet potatoes.	2