Pasta with Sweet Potatoes and Leeks

I cannot take credit for this recipe. I found it in a magazine (Real Simple) but it's tasty just the same.

12 oz multigrain penne
4 tsp olive oil
3 leeks (white and light green parts), cut into half-moons
3 cloves garlic, thinly sliced
1/4 cup fresh sage, chopped
2 small sweet potatoes peeled and cut into 1/2 inch pieces
Kosher salt & pepper
3/4 cup grated parmesan
1/4 tsp ground nutmeg

Cook pasta according to package directions. Drain, reserving 1/2 cup of the cooking water.

Heat the oil in a large skillet over medium heat. Add the leeks and cook, stirring, until they begin to soften, 4 minutes. Stir in the garlic, and sage and cook 2 minutes. Add the sweet potato, 1/2 tsp salt, and 1/2 tsp pepper and cook, covered, stirring twice, until just tender, 6-8 minutes.

Stir in 1/2 cup of the parmesan and the rserved cooking water and simmer, stirring, until the potatoes are fully tender, 2 to 4 minutes.

Add the cooked pasta and nutmeg and toss.

Divide among bowl and sprinkle with remaining permesan.
Jessica Strong