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
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|Serving Size: 1 Serving (589g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 714 (86%)|
|Amt Per Serving||% DV|
|Total Fat 79.3g||106 %|
|Saturated Fat 49.8g||249 %|
|Monounsaturated Fat 20.7g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 218.2mg||67 %|
|Sodium 472mg||16 %|
|Potassium 895.2mg||24 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 15g|
|Protein 16g||23 %|
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Calories per serving: 830
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