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Credit: Kana Okada

Recipe Summary

prep:
25 mins
total:
25 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

541 calories; calories from fat 22%; fat 13g; saturated fat 0g; cholesterol 13mg; sodium 465mg; carbohydrates 107g; fiber 12g; sugars 15g; protein 26g.
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