| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
April 1994 |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 4 |
|
Leeks, white and light |
|
|
green parts |
|
|
halved lengthwise |
|
|
sliced |
| 2 |
|
Zucchini, halved lengthwise |
|
|
sliced crosswise |
| 1 |
c |
Half and half |
| 5 |
oz |
Soft milk goat cheese, such |
|
|
as |
|
|
Montrachet |
|
|
crumbled |
| 1 |
lb |
Fettuccine |
| 1/4 |
lb |
Smoked salmon, chopped |
INSTRUCTIONS
Heat 1/4 cup olive oil in heavy large skillet over medium-high heat.
Add sliced leeks and saute until golden and tender, about 10 minutes.
Add sliced zucchini and saute until beginning to soften, about 3
minutes. Add 1 cup half and half and crumbled goat cheese and stir
until goat cheese melts. Remove sauce from heat. Season sauce with
salt and generous amount of pepper. Meanwhile, cook fettuccine in
large pot of rapidly boiling salted water until pasta is just tender.
Drain fettuccine and return to pot. Add sauce to fettuccine and toss
until thoroughly coated. Transfer fettuccine to large bowl. Top pasta
with smoked salmon and serve immediately. Serves 6. Bon Appetit April
1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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