Pasta With Spiced Leek, Butternut Squash, and Cherry Tomatoes

Matts Lotus's Note:

This is a really nice low fat low calorie pasta dish.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Serves: 4

Yield: 4.0

• 5 1/2 ounces baby leeks (cut into 3/4-inch slices)
• 6 ounces butternut squash (peeled weight, seeded and cut into 3/4-inch chunks)
• 1 1/2 tablespoons curry paste, medium ready-prepared
• 1 teaspoon canola oil
• 6 ounces cherry tomatoes
• 9 ounces dried pasta (whatever you prefer)
• 1 1/4 cups alfredo sauce (again whatever you prefer)

Directions:

1. - Preheat oven to 400.
2. - Bring a large of water to boil. Add leeks and cook for 2 minutes. Add butternut squash and cook for an additional 2 minutes. Drain into colander.
3. - In a large bowl, mix the curry paste and the oil. Toss leeks and squash in the mixture to coat thoroughly.
4. - Transfer the leeks and squash to a non-stick baking sheet and roast in oven until golden brown (about 10 mins) Add the tomatoes and roast an additional 5 minutes.
5. - Meanwhile cook the pasta according to the instructions on the package and drain.
6. - Put the pasta sauce into a large pan and warm over low heat. Add in the leeks, squash and tomatoes. Stir in warm pasta and mix thoroughly.