| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Jewish |
Pasta, Vegetables, Times, 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 |
ts |
Fresh grated nutmeg |
| 1 |
tb |
Olive oil |
|
|
Salt and cracked pepper |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
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.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”