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1
Remove and discard the root end and the dark green leaves of the leeks, cut the remaining white and light green parts of the leeks in half lengthwise, and rinse the leeks well under running waterreally get in there: dirt tends to lurk among the leeks inner layers.
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2
Cut the leek halves crosswise into 1/2-inch-thick slices.
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3
Cut the squash in half across the neck, then put the halves cut side down on the cutting board and cut each half in half.
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4
Scoop out the seeds and strings with a spoon.
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5
Peel the squash with a vegetable peeler or cut it off with your knife, and cut into 3/4-inch chunks.
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6
Peel and finely chop the garlic or pass it through the garlic press.
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7
Place the squash, leeks, garlic, crushed red pepper, water, and bouillon cube in a large saucepan.
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8
Bring to a boil and cook over medium heat, stirring occasionally, for 12 to 15 minutes, or until the squash is tender.
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9
Meanwhile, bring a large pot of salted water to a boil over medium-high heat and add the pasta.
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10
Cook, stirring occasionally, for 10 minutes, or until al dente.
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11
Drain the pasta in a colander.
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12
Season the sauce with salt and pepper, then stir in the Parmesan cheese and pasta.
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13
Serve immediately.
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14
Consider switching to whole wheat or multigrain pasta.
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15
It really doesnt taste much different, and its much higher in fiber.
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16
But heres a tip from experience: dont cook it as long as the package says.
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17
Whole-grain pasta can get mushy when overcooked.
