Pasta with Yams & Leeks

This dish is a go-to, busy weeknight meal for me. 

It cooks up well with just about any pasta, and I almost always have yams on hand. 

I have made this with penne, fettuccine, farfalle, tortellini, and in this instance, ravioli. 

Unfortunately, a quick week night meal does not include homemade pasta. 

I rarely have the foresight to plan that far ahead on my weekends. 

This time the pasta is store-bought.

 I started by slicing up 2 medium sized yams and few (2-3 depending on size) leeks. 

 I tossed the vegetables with 3-4 minced garlic cloves and 

sauteed them in a skillet with oil and butter. 

Here's a trick for deeper flavor in this dish: 

before tossing the vegetables together, dust the yams with a bit of nutmeg.

 While the veggies are cooking, get your pasta going.

 When everything is done, drain the pasta and add it to the skillet with the yams and leeks. 

Give everything a good toss, coating the pasta with the remaining oil and butter. 

Let the pasta have a chance to cook for just a few minutes in the pan. 

This adds to the flavor as well.

The pasta is now ready to be served. 

With a healthy dose of Parmesan cheese, of course.