Nacho-sauced Cartwheels
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 4 | Servings | |
INGREDIENTS
| 2 | Leeks | |
| 1/4 | c | Unsalted butter |
| 1 | Zucchini | |
| 1/2 | lb | Fresh mushrooms |
| 6 | up to | |
| 8 | Cherry tomatoes | |
| 1 | T | Chopped fresh basil -or- |
| 1 | t | Dried leaf basil |
| 1 | c | Light cream, or more |
| 1/2 | c | Nacho-sliced pickled |
| Jalapenos | ||
| 1/2 | c | Grated Parmesan cheese |
| 1/2 | c | Grated Romano cheese |
| Fresh grated nutmeg & black | ||
| pepper to taste | ||
| 1 | lb | Cartwheel-shaped pasta |
INSTRUCTIONS
Thoroughly rinse leeks; thinly slice crosswise. Melt butter in large skillet, add leeks & cook over medium heat 10 minues, stirring several times. Thinly slice zucchini. Thinly slice mushrooms lengthwise. Chop tomatoes. Add zucchini, mushrooms & basil to leeks & stir-fry over medium-high heat until zucchini is barely tender. Stir in 1 cup cream, jalapenos, 1/4 cup each of Parmesan & Romano cheeses, nutmeg & pepper. Taste & adjust seasonings. Just before mixture comes to a boil, turn off heat. Cook pasta following package directions just until tender to bite. Drain well & return to pot. Pour sauce over pasta & stir well, heat briefly over high heat, stirring constantly. If pasta is too dry, gently stir in 1/2 cup more cream. Combine remaining cheeses and pass at the table. Serve immediately. Makes 4 to 6 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 613
Calories From Fat: 394
Total Fat: 44.7g
Cholesterol: 140.1mg
Sodium: 4413.6mg
Potassium: 1301.1mg
Carbohydrates: 17g
Fiber: 3.9g
Sugar: 3.7g
Protein: 38.5g