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Fettuccine With Smoked Salmon,Goat Cheese,Leeks And Zucchini Recipe

by Global Cookbook

Ingredients

4 med leeks (white and light green parts) halved lengthwise, sliced 2 x zucchini halved lengthwise, sliced crosswise 1 1/4 c. nonfat half and half

2 1/2 ounce soft lowfat milk goat cheese (such as Montrachet) crumbled 12 ounce Angel Hair Pasta 1/4 lb smoked salmon minced salt to taste white pepper to taste (1/4 tsp)

Directions

1. Spray a nonstick skillet with Pam and heat over medium heat. Add in sliced leeks and saute/fry till golden brown and tender, about 10 min. Add in sliced zucchini and saute/fry till beginning to soften, about 3 min. Add in half and half and boil till sightly thickened. Add in crumbled goat cheese and stir till goat cheese melts. Remove sauce from heat. Season sauce with salt and generous amount of pepper.
2. Meanwhile, cook pasta in large pot of rapidly boiling salted water till pasta is just tender.
3. Drain. Top with sauce, then smoked salmon. Serve immediately.
4. The original recipe called for sauteing the vegetables in 1/4 c. extra virgin olive oil, also 5 ounce of goat cheese, and 1 lb of fettuccine. Next time I'll try freshly grated Asiago. I think the stronger flavor would be good.
5. Serving Ideas : Serve with steamed asparagus, a tossed salad of romaine, radicchio, tomatoes, grated carrots, and bread. Forest Glen Chardonnay is a good go with too.

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