Category: Pasta

2 medium Leeks

1/4 cup Unsalted butter

1 medium Zucchini

1/2 lb Fresh mushrooms

6 -(up to)

8 Cherry tomatoes

1 tbsp Chopped fresh basil -or-

1 tsp Dried leaf basil

1 cup Light cream (or more)

1/2 cup Nacho-sliced pickled Jalapenos

1/2 cup Grated Parmesan cheese

1/2 cup Grated Romano cheese

Fresh grated nutmeg & black pepper to taste

1 lb Cartwheel-shaped pasta

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).