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 [email protected]