Instructions: Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Add sliced leeks and saute until golden and tender, about 10 minutes. Add sliced zucchini and saute 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.

Meanwhile, cook Tagliatelle in large pot of rapidly boiling salted water until pasta is just tender.

Drain Tagliatelle and return to pot. Add sauce to Tagliatelle and toss until thoroughly coated. Transfer Tagliatelle to large bowl. Top pasta with smoked salmon and serve immediately.

Serves 6.

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