Fettuccine with Smoked Salmon, Goat Cheese, Leeks, and Zucchini

1/2 cup olive oil
4 to 6 medium leeks (white & light green parts), halved lengthwise, sliced and rinsed well in colander
1/2 cup sherry (optional)
3 zucchini, halved lengthwise, then sliced
1 1/2 cups half & half
6 oz. soft goat cheese (such as Montrachet), crumbled
Salt and pepper (to taste)
1 lb. fettuccine
1/4 lb. smoked salmon, chopped

Put on large pot of water to boil for pasta. Heat olive oil in heavy large skillet over med-high heat. Add sliced leeks, and sherry if using. Saute until golden and tender about 10 minutes.

Add sliced zucchini and saute until beginning to soften, about 3 minutes.

Add half & half and crumbled goat cheese and stir until goat cheese melts.

Remove sauce from heat. Season sauce with salt and generous amounts of pepper, white or black, according to preference.

Meanwhile, cook pasta in pot of rapidly boiling salted water until just tender. Drain and return pasta to pot.

Add sauce and toss gently until thoroughly coated. Transfer to large serving bowl. Top pasta with smoked salmon and serve immediately.

Source: Farm Fresh to You