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| 2 mittel | Leeks |
| 1/4 Tasse | butter unsalted |
| 1 mittel | Zucchini |
| 1/2 x ca. 450 g | mushrooms fresh |
| 6 | (up to) |
| 8 | Cherry tomatoes |
| 1 Esslöffel | Chopped fresh basil -or |
| 1 Teelöffel | Dried leaf basil |
| 1 Tasse | Light cream (or more) |
| 1/2 Tasse | Nacho-sliced pickled Jalapenos |
| 1/2 Tasse | parmesan grated |
| 1/2 Tasse | Romano cheese grated |
| | Fresh grated nutmeg & black pepper to taste |
| 1 x ca. 450 g | Cartwheel-shaped pasta |
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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). Downloaded from Glen's Mm Recipe Archive,
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