Multigrain Pasta with Sweet Potatoes and Leeks

Serves 4

12 ounces multigrain penne pasta
2 tsp. olive oil
3 leeks, sliced and cut into 1/2 inch pieces
3 cloves of garlic, thinly sliced
1/4 c. fresh sage, chopped
2 small sweet potatoes, or butternut squash (1 lb)peeled and cut in 1/2 inch pieces.
salt and pepper
1/4 tsp. ground nutmeg
1/2 cup chopped, toasted almonds (optional)

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