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Name: Penne with Squash, Leeks and Parmesan Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 c Winter squash; in 1/2" dice,; 1/4 c Grated Parmesan cheese; 12 md Leeks; tough greens trimmed,; Coarsely cracked pepper; 1 tb olive oil; 1/2 ts Freshly grated nutmeg; Salt; 12 oz Pasta

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INGREDIENTS

3 c Winter squash; in 1/2" dice,
1/4 c Grated Parmesan cheese
12 md Leeks; tough greens trimmed,
Coarsely cracked pepper
1 tb olive oil
1/2 ts Freshly grated nutmeg
Salt
12 oz Pasta

Servings

INSTRUCTIONS

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 Yield: 4 main-course 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 MC-Recipe Digest V1 #719 by Roberta Banghart on Aug 03, 1997

NOTES

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Penne with Squash, Leeks and Parmesan Cheese

3 c Winter squash; in 1/2" dice,
1/4 c Grated Parmesan cheese
12 md Leeks; tough greens trimmed,
 Coarsely cracked pepper
1 tb olive oil
1/2 ts Freshly grated nutmeg
 Salt
12 oz Pasta

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    Yield: 4 main-course 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 MC-Recipe Digest V1 #719 by Roberta Banghart  <bobbi744@sojourn.com> on Aug 03, 1997

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Nutrition

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Serving Size: 1 Serving (353g)
Recipe Makes: 1 Servings

Calories: 1058
Calories from Fat: 136 (13%)

Amt Per Serving		% DV

	Total Fat 15.1g	20 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 3.7g
Cholesterol 256.3mg		79 %
Sodium 278.9mg		10 %
Potassium 626mg		16 %
Total Carbohydrate 185.2g		54 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 184.9g
Protein 42.9g		61 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1058

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