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Penne Squash Leeks Parmesan Cheese - Culture, Family, Travel, Consumer Reviews - Posted: 7th Apr, 2012 - 11:50pm
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Archived Recipe: PastaPost Date: 7th Apr, 2012 - 11:50pm / Post ID: #
Penne With Squash, Leeks And Parmesan Cheese
Recipe name:
Penne With Squash, Leeks And Parmesan Cheese 
Recipe category:
Pasta
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Recipe details: Penne with Squash, Leeks and Parmesan Cheese
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 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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TOPIC: Penne With Squash, Leeks And Parmesan Cheese