This past weekend when I was at my boyfriend's house, I was perusing a magazine that his mother gets, Real Simple, when I came across a recipe that looked quite simple (and tasty) indeed - Multigrain Pasta with Sweet Potatos and Leeks. It was hidden on the LAST page of the magazine. I thought it looked like just the thing for Presto Pasta Night. Although I forgot to make a copy, the recipe was luckily available online and my fabulous room mate found it and told me what ingredients we needed.
The recipe has a ton of fiber. Woohoo!!! It is generally quite healthy and features leeks as one of the main components. I has slightly hesitant about them (they look like giant scallions, and I am not a big scallion fan), but I do love Potato-Leek soup and onions...so figured it would be a-ok. Although I encountered a crawly bug while cleaning and the cat tried to eat the leftover leaves out of the garbage, the leeks presented no major problems (cut the leeks down the middle and thoroughly wash before use). Plus - this was very very good! The leeks and sweet potatos made for a great combination and you could really taste the pinch of nutmeg. Thanks Real Simple!
yields 4 servings
Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the cooking water.
Heat the oil in a large skillet over medium heat while the pasta cooks. Add the leeks and cook, stirring, until they begin to soften, 4 minutes. Stir in the garlic and sage and cook 2 minutes. Add the sweet potatoes, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring twice, until just tender, 6 to 8 minutes. Stir in 1/2 cup of the Parmesan and the reserved cooking water and simmer, stirring, until the potatoes are fully tender, 2 to 4 minutes. Add the cooked pasta and nutmeg and toss.
Nutriotion per Serving
CALORIES 541(22% from fat); FAT 13g (sat 0g); SUGAR 15g; PROTEIN 26g; CHOLESTEROL 13mg; SODIUM 465mg; FIBER 12g; CARBOHYDRATE 107g