| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 2 |
md |
Leeks |
| 1/4 |
c |
Unsalted butter |
| 1 |
md |
Zucchini |
| 1/2 |
lb |
Fresh mushrooms (up to) |
| 8 |
|
Cherry tomatoes |
| 1 |
tb |
Chopped fresh basil -or- |
| 1 |
ts |
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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