Leek-y Pasta

2    Tablespoons     butter                             1 Tablespoon    Thyme leaves picked and roughly chopped

2    pounds              leeks thinly sliced         2 Tablespoons heavy cream                                                

¼ cup                     grated carrot                 1 pound dry pasta

½ cup                     dry white wine             

½ cup                     chicken broth

1     Melt butter in 12-inch nonstick skillet over medium-high heat. Add leeks and carrots. Cook until golden brown, about 5 minutes, adjusting heat if needed so leeks don't brown too quickly.

2     Add wine, broth, and thyme to skillet, reduce heat to low, cover and simmer until leeks turn translucent and are tender, about 10 minutes.

3     Add cream and cook until sauce is slightly thickened, about 2 minutes. Season with salt and pepper to taste.

4    Serve over warm cooked noodles.

 NOTE: To thicken the sauce further, blend some of the leek mixture and then mix back in with the rest.

Servings: 8