Spinach Fettuccine with Smoked Salmon, Goat Cheese, Leeks, and Zucchini
Serves 4 to 6
¼ cup olive oil
4 medium leeks (white and light green parts), cleaned, halved lengthwise, and sliced
4 scallions (white and part of green), thinly sliced
2 zucchini, cut into julienne strips
2 tablespoons finely chopped parsley
1 cup half-and-half
5 ounces fresh goat cheese such as Montrachet, crumbled
Salt and freshly ground black pepper to taste
1 pound spinach fettuccine
¼ pound smoked salmon, chopped
In a large, deep skillet, heat the olive oil over medium-high heat. Add the leeks and scallions and sauté until golden and tender, about 10 minutes. Add the zucchini and sauté until beginning to soften. Add the parsley, half-and-half, and goat cheese and stir until the cheese melts. Remove the sauce from the heat. Add salt and a generous amount of pepper.
Meanwhile, in a large pot, bring at least 4 quarts water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until al dente. Drain.
Return the pasta to the pot. Add the sauce and toss until thoroughly coated. Transfer the pasta to a large warm serving bowl and top with the smoked salmon.