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| Nacho-Sauced Cartwheels Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 4
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Ingredients
2 medium leeks
1/4 cup unsalted butter
1 medium zucchini
1/2 lb fresh mushrooms (up to)
8 cherry tomatoes
1 tablespoon chopped fresh basil -or-
1 teaspoon 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
1 fresh grated nutmeg & black pepper; to taste
1 lb cartwheel-shaped pasta
Cooking 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, 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 , 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.
pasta
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