 | | 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.
- 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. |
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Prep Time: 20 minutes
Cook Time: 30 minutes
Container: pasta pot, large skillet
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 |
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