Nacho-sauced cartwheels

4 Servings

Ingredients

Quantity Ingredient
2 mediums Leeks
¼ cup Unsalted butter
1 medium Zucchini
½ pounds Fresh mushrooms (up to)
8 Cherry tomatoes
1 tablespoon Chopped fresh basil -or-
1 teaspoon Dried leaf basil
1 cup Light cream (or more)
½ cup Nacho-sliced pickled Jalapenos
½ cup Grated Parmesan cheese
½ cup Grated Romano cheese
Fresh grated nutmeg & black pepper to taste
1 pounds Cartwheel-shaped pasta

Directions

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, ¼ 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 ½ 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, .

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