Instructions: Spray a nonstick skillet with Pam and heat over medium 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 half and half and boil until sightly thickened. Add crumbled goat cheese and stir until goat cheese melts. Remove sauce from heat. Season sauce with salt and generous amount of pepper.

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

Drain. Top with sauce, then smoked salmon. Serve immediately.

The original recipe called for sauteing the vegetables in 1/4 cup olive oil, also 5 oz of goat cheese, and 1 lb of Tagliatelle. Next time Ill try freshly grated Asiago. I think the stronger flavor would be good.

Serving Ideas : Serve with steamed asparagus, a tossed salad of romaine, radicchio, tomatoes, grated carrots, and bread. Forest Glen Chardonnay is a good go with too.

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