Penne With Squash, Leeks And Parmesan

Scripture tells us that the state of an unconverted man is this: he sees no great felicity in the love and communion of God in the life to come, which may draw his heart thither from this present world; but he lives to his carnal self, or to the flesh; and the main bent of his life is, that it may go well with him on earth; and that religion which he has is but a little by the by, lest he should be damned when he can keep the world no longer; so that the world and the flesh are highest in his esteem, and nearest to his heart, and God and glory stand below them, and all their service of God is but a giving him that which the world and flesh can spare. This is the case of every unconverted man; and all who are in this case are in a state of misery.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Jewish	Pasta, Times, Vegetables, Wrv	4	Servings

INGREDIENTS

3/4	lb	Penne or other tubular
		pasta
3	c	Winter squash, peel seed
		dice
2		Leeks, trim tough greens
		split l'wise slice
1/4	c	Parmesan cheese, grate
1/2	t	Fresh grated nutmeg
1	T	Olive oil
		Salt and cracked pepper

INSTRUCTIONS

Cook pasta and leeks for last full minute of cooking. Drain pasta and
vegetables, reserving 2 to 4 tb cooking liquid. Place pasta and
vegetables in shallow serving bowl. Toss with Parmesan, nutmeg, olive
oil, salt and pepper, adding reserved liquid if mixture is too dry.
Adjust seasoning. Serve hot. Pass additional grated Parmesan cheese.
442 cal; 7 gr fat; 14% fat. Source: Abby Mandel  Posted to JEWISH-FOOD
digest by Nancy Berry <nlberry@prodigy.net> on  Nov 09, 1998, converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 58 Calories From Fat: 46 Total Fat: 5.3g Cholesterol: 5.5mg Sodium: 95.7mg Potassium: 8.8mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: 2.4g