Recipe - Penne With Squash Leeks And Parmesan

WALDINE VAN GEFFEN VGHC42A
Three fourths pound Penne or other tubular;
pasta
3 cup Winter squash; peel; seed,
dice
2 Leeks; trim tough greens;
split l'wise, slice
One fourth cup Parmesan cheese; grate
One half teaspoon Fresh grated nutmeg
1 tablespoon Olive oil
Salt and cracked pepper

Cook pasta and leeks for last full minute of cooking. Drain pasta and
vegetables, reserving 2 to 4 tablespoon 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 JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Nov
09, 1998, converted by MM_Buster v2.0l.