Nacho-Sauced Cartwheels

Categories: Pasta

Serves: 4 Servings

Ingredients:

2 md Leeks
1/4 c Unsalted butter
1 md Zucchini
1/2 lb Fresh mushrooms
6 -(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 , 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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