Penne with Squash, Leeks and Parmesan Cheese

• 12 ounces pasta
• 3 cups winter squash
• 12 medium leeks sliced
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1/2 teaspoon nutmeg freshly grated
• 1 tablespoon olive oil

1. Heat to boil a large pot of lightly salted water.
2. When boiling, add pasta and cook according to package instructions.
3. Three minutes before end of cooking, add squash.
4. Stir into pot.
5. Add leeks for last full minute of cooking.
6. Reserve 2 to 4 tablespoons cooking liquid.
7. Drain pasta.
8. Put in shallow serving bowl.
9. Toss with remaining ingredients, adding reserved liquid if mixture is too dry.
10. Adjust seasoning.
11. Serve hot.
12. Pass additional grated Parmesan cheese.

pasta, winter, leeks, parmesan, nutmeg, olive oil

Taken from recipeland.com/recipe/v/penne-squash-leeks-parmesan-che-45145 (may not work)