Leek & zucchini pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Leeks,medium |
| 2 | tablespoons | Vegetable oil |
| 1½ | cup | Mushrooms,sliced |
| 1 | each | Tomato,large,diced |
| 1 | each | Zucchini,medium,julienned |
| ¼ | cup | Wine, white,dry |
| 1 | cup | Sour cream |
| 1 | teaspoon | Tarragon leaves |
| ½ | teaspoon | Salt |
| 3 | cups | Rotini pasta |
Directions
Discard green part of leeks and slice thinly lengthwise. In large fry pan, heat oil over medium-high heat. Saute leeks,mushrooms,tomato and zucchini 5 minutes. Add wine and simmer 5 minutes longer. Stir in cream,tarragon and salt. Bring to a boil and simmer until slightly thickened. While preparing sauce, cook pasta according to package directions. Drain well. Spoon onto plates and top with sauce.
Excellent served with chicken brochettes.