Ingredients
- 12 ounces penne pasta - multigrain
- 2 teaspoons olive oil
- 3 leeks - sliced into half moons
- 3 cloves garlic - sliced thin
- 1/4 cup sage - fresh and chopped
- 3 cups sweet potatoes - peeled and cubed into bite sized pieces
salt and pepper
- 3/4 cup parmesan cheese - grated

Directions
In a large pasta pot, cook pasta according to package directions until al denté. Drain pasta reserving 1/2 cup of the cooking water.
Heat the oil in a large skillet over medium heat.
Add the leeks and cook until they begin to soften. Stir while cooking for approximately 4 minutes.
Stir in the garlic and sage and cook for an additional 2 minutes.
Add the sweet potato, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Cover and cook until tender, approximately 6-8 minutes. Stir a couple of times during cooking.
Stir in 1/2 cup of the parmesan cheese and the reserved cooking water. Simmer while stirring until the potatoes are fully cooked, 2-4 minutes.
Add in the cooked pasta and toss together.
Sprinkle with remaining parmesan cheese and serve warm.
*Note: To speed up cooking the sweet potatoes, place them in a microwave safe bowl and microwave them on high for five minutes before adding them to the skillet. Butternut squash can be used in place of the sweet potatoes.