| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Leeks, Main dishes, Pasta/noodl, Squash, Vegetarian |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 MC-Recipe Digest V1 #719 by Roberta Banghart
<bobbi744@sojourn.com> on Aug 03, 1997
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