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Multigrain Pasta With Sweet Potatoes and Leeks

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“Very easy and fast to throw together. For added heart healthy boost and crunch sprinkle 1/2 cup chopped roasted almonds before serving. Recipe from Real Simple FEB 2008 edition.”
READY IN:
1hr
SERVES:
4
YIELD:
1 pasta dish
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the pasta according to the package directions, Drain reserving 1/2 cup of the cooking water.
  2. Heat the oil in a large skillet over medium heat. Add the leeks and cook stirring until they begin to softened, 4 minutes. Stir the garlic and sage and cook 2 minutes. Add the sweet potatoes 1/2 tsp salt and 1/2 tsp pepper and cook covered stirring twice, until just tender 6-8 minutes.
  3. Stir 1/2 cup of the parmesan cheese and the reserved pasta water and simmer, stirring until potatoes are fully cooked 2-4 minutes.
  4. Add the cooked pasta and nutmeg and toss.
  5. Divide among individual bowls and sprinkle with remaining parmesan and 1/2 tsp pepper.

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