Ingredients for Fettuccine With Smoked Salmon Goat Cheese Leeks And Zucchini
- 1/4 cup olive oil
- 2 medium leeks, thinly sliced (white and light green parts only)
- 4 ounces goat cheese, crumbled
- 1 medium zucchini, thinly sliced
- 1 cup half-and-half
- Fettuccine Pasta
- 4 ounces smoked salmon, thinly sliced
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How to Make Fettuccine With Smoked Salmon Goat Cheese Leeks And Zucchini
- Heat 1/4 cup olive oil in a large skillet over medium-high heat.
- Add 2 medium leeks (white and light green parts only), thinly sliced, and sauté until golden and tender, about 10 minutes. Stir occasionally.
- Add 1 medium zucchini, thinly sliced, and sauté until beginning to soften, about 3 minutes.
- Add 1 cup half-and-half and 4 ounces crumbled goat cheese. Stir until the goat cheese is melted and the sauce is smooth and creamy.
- Remove the sauce from heat and season with salt and a generous amount of freshly ground black pepper.
- Meanwhile, cook 8 ounces fettuccine in a large pot of rapidly boiling salted water until the pasta is al dente (about 8-10 minutes).
- Drain the fettuccine, reserving about 1/2 cup of pasta water.
- Return the drained fettuccine to the pot. Add the sauce and toss to coat. Add a little pasta water if needed to loosen the sauce.
- Transfer the fettuccine to a large serving bowl.
- Top with 4 ounces of thinly sliced smoked salmon and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
16g
Fat
47g
Carbs
18g
