Multigrain Pasta With Sweet Potatoes and Leeks

• 12 ounces multi-grain penne
• 4 teaspoons olive oil
• 3 leeks, cut into half moons (white and light green parts)
• 3 garlic cloves, thinly sliced
• 14 cup fresh sage
• 2 small sweet potatoes, peeled and cut into 1/2 inch pieces (aboit 1 pound)
• 34 cup grated parmesan cheese
• 14 teaspoon ground nutmeg
• 1 teaspoon pepper
• 12 teaspoon salt

1. Cook the pasta according to the package directions, Drain reserving 1/2 cup of the cooking water.
2. Heat the oil in a large skillet over medium heat.
3. Add the leeks and cook stirring until they begin to softened, 4 minutes.
4. Stir the garlic and sage and cook 2 minutes.
5. Add the sweet potatoes 1/2 tsp salt and 1/2 tsp pepper and cook covered stirring twice, until just tender 6-8 minutes.
6. Stir 1/2 cup of the parmesan cheese and the reserved pasta water and simmer, stirring until potatoes are fully cooked 2-4 minutes.
7. Add the cooked pasta and nutmeg and toss.
8. Divide among individual bowls and sprinkle with remaining parmesan and 1/2 tsp pepper.

multigrain penne, olive oil, leeks, garlic, fresh sage, sweet potatoes, parmesan cheese, ground nutmeg, pepper, salt

Taken from www.food.com/recipe/multigrain-pasta-with-sweet-potatoes-and-leeks-295547 (may not work)