Title: Penne with Squash, Leeks and Parmesan Cheese
Categories: Leek Entree Pasta Squash Vegetarian
Yield: 1 Servings

12	oz	Pasta
3	c	Winter squash; in 1/2" dice peeled/seeded
12	md	Leeks; tough greens
		Trimmed; split lengthwise,
		; washed, thinly
		Sliced (about 2 cups)
1/4	c	Grated parmesan cheese
1/2	ts	Freshly grated nutmeg
1	tb	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

Posted to MM-Recipes Digest V4 #3 by Doug and Linda Jividen on Septday,, ember 25, 199

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