*  Exported from  MasterCook  *

               Penne With Squash, Leeks and Parmesan Cheese

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Leeks                            Main Dishes
                Pasta/Noodles                    Squash
                Vegetarian                       Bobbie - Not Sent

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        pasta
   3      cups          winter squash -- in 1/2" dice
                        -peeled/seeded
  12      medium        leeks -- tough greens
                        trimmed, split lengthwise, washed, thinly
                        sliced (about 2 cups)
     1/4  cup           grated Parmesan cheese
     1/2  teaspoon      freshly grated nutmeg
   1      tablespoon    olive oil
                        Salt
                        Coarsely cracked pepper

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   







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