Free Recipe Nacho-Sauced Cartwheels
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Nacho-Sauced Cartwheels Recipe
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
Nacho-Sauced Cartwheels Preparation
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).
Cooking Temperature:
Recipe Serves: 4
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