• 16 oz whole wheat or multigrain penne
• 4 tsp olive oil
• 4 leeks (white and light green parts) - half moons
• 4 cloves garlic - thinly sliced
• 1/4 cup fresh sage - chopped
• 2 med sweet potatoes - peeled and cut into 1/2“ pieces
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup grated Parmesan
• 1/4 tsp ground nutmeg

1. Cook the pasta according to package directions. Drain reserving 1/2 cup of the cooking water. Put back in pot with olive oil to prevent sticking.
2. Heat the oil in a large skillet. Add the leeks and cook stirring until they begin to soften, 4 min. Stir in the garlic and sage and cook 2 min. Add the sweet potato, salt, and pepper and cook until just tender, 8-10 min.
3. Stir in 3/4 cup of the Parmesan and the reserved cooking water and simmer, stirring until the potatoes are fully tender, 4-6 min.
4. Add the vegetables and nutmeg to the pasta pot and toss.
5. Sprinkle servings with the remaining Parmesan.

Serves: 6       Total cook time: 25 min.
Source: Real Simple Feb 2008