Recipe - Penne With Spinach And Ham

12 ounce Pasta
3 cup Winter squash; in 1/2" dice,
peeled, seeded
12 md Leeks; tough greens trimmed,
split lengthwise, washed,
thinly cut or sliced up (about 2
cups)
One fourth cup Grated Parmesan cheese
One half 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 24 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 maincourse 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 MCRecipe Digest V1 #719 by Roberta Banghart
bobbi744@sojourn.com on Aug 03, 1997