Multigrain Pasta with Sweet Potatoes and Leeks

Photo: Kana Okada

Yield: Makes 4 servings
Recipe from Real Simple

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 541
  • Calories from fat: 22%
  • Fat: 13g
  • Saturated fat: 0g
  • Cholesterol: 13mg
  • Sodium: 465mg
  • Carbohydrate: 107g
  • Fiber: 12g
  • Sugars: 15g
  • Protein: 26g

Ingredients

  • 12 ounces multigrain penne
  • 4 teaspoons olive oil
  • 3 leeks (white and light green parts), cut into half-moons
  • 3 cloves garlic, thinly sliced
  • 1/4 cup fresh sage, chopped
  • 2 small sweet potatoes (about 1 pound), peeled and cut into 1/2-inch pieces
  • Kosher salt and pepper
  • 3/4 cup grated Parmesan
  • 1/4 teaspoon ground nutmeg

Preparation

  1. Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the cooking water.

    Heat the oil in a large skillet over medium heat while the pasta cooks. Add the leeks and cook, stirring, until they begin to soften, 4 minutes. Stir in the garlic and sage and cook 2 minutes. Add the sweet potatoes, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring twice, until just tender, 6 to 8 minutes. Stir in 1/2 cup of the Parmesan and the reserved cooking water and simmer, stirring, until the potatoes are fully tender, 2 to 4 minutes. Add the cooked pasta and nutmeg and toss.

    Divide among individual bowls and sprinkle with the remaining Parmesan and 1/2 teaspoon pepper.

    Upgrade: For a heart-healthy boost and a bit of crunch, sprinkle in 1/2 cup chopped roasted almonds before serving. Try using butternut squash as a flavorful alternative to sweet potatoes.
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