Recipe - Nacho-Sauced Cartwheels

2 md Leeks
One fourth cup Unsalted butter
1 md Zucchini
One half pound Fresh mushrooms
6 (up to)
8 Cherry tomatoes
1 tablespoon Chopped fresh basil or
1 teaspoon Dried leaf basil
1 cup Light cream (or more)
One half cup Nacho cut or sliced up pickled
Jalapenos
One half cup Grated Parmesan cheese
One half cup Grated Romano cheese
Fresh grated nutmeg & black
pepper to taste
1 pound Cartwheelshaped 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 & stirfry over
mediumhigh heat until zucchini is barely tender. Stir in 1 cup cream,
jalapenos, One fourth 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
One half 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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.