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, .