Fall Inspired Pasta

When fall arrives I like to make pastas that include winter vegetables, like butternut squash or sweet potatoes. Risottos and rices are great with squashes as well...but tonight we needed simple and fast, so the following fit the bill!

Pasta with Leeks, Garlic, Sweet Potatoes and Raisins

1 lb of Farfalle (bowtie) pasta
2 sweet potatoes, peeled and diced
2 leeks, rinsed and cut into ribbons
4 cloves of garlic finely chopped
2 Tbsp white wine vinegar
1 Cup Chicken Broth
4 oz Neufchatel Cheese (Philadelphia 1/3 less fat)
1/2 C raisins
kosher salt
black pepper
grated parmesan

Bring a large pot of water to a boil (when boiling add a few tablespoons of salt and the 1lb of pasta--cook per package directions)... In the meantime, slice the leeks and saute in olive oil on medium heat, seasoned with kosher salt and black pepper to taste (about 1 tsp of each is a good starting point). While the leeks are softening, peel and dice sweet potatoes. Place in a large glass microwave safe bowl with about a 1/4 to a 1/3 cup of water. Microwave on high for 5 minutes, check in 3 minutes for tenderness, and continue cooking until sweet potatoes are tender. While the potatoes are cooking, chop the garlic and add to the leeks, total cooking time on the leeks is about 10-12 minutes.  Add a few tablespoons of white wine vinegar to the leeks to deglaze the pan, then add the chicken broth. Drain sweet potatoes and add to saute pan with leek and garlic. Turn the heat to medium low and add 4 oz of cheese and stir to melt, stir in the raisins.  Turn off the heat and when the pasta is cooked, drain (reserving about 1 cup of the cooking water) and add to the saute pan...toss..add 1/2 to 1 Cup of the starchy pasta water, toss,  this thickens the sauce. Top each portion with grated parmesan.