Recipe information
Yield
Serves 6
Ingredients
1/4 cup olive oil
4 medium leeks (white and light green parts), halved lengthwise, sliced
2 zucchini, halved lengthwise, sliced crosswise
1 cup half and half
5 ounces soft milk goat cheese (such as Montrachet), crumbled
1 pound fettuccine
1/4 pound smoked salmon, chopped
Preparation
Step 1
Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Add sliced leeks and sauté until golden and tender, about 10 minutes. Add sliced zucchini and sauté until beginning to soften, about 3 minutes. Add 1 cup half and half and crumbled goat cheese and stir until goat cheese melts. Remove sauce from heat. Season sauce with salt and generous amount of pepper.
Step 2
Meanwhile, cook fettuccine in large pot of rapidly boiling salted water until pasta is just tender.
Step 3
Drain fettuccine and return to pot. Add sauce to fettuccine and toss until thoroughly coated. Transfer fettuccine to large bowl. Top pasta with smoked salmon and serve immediately.
