Penne With Squash, Leeks And Parmesan
| 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)
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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