Leek and zucchini pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Leeks,medium | |
| 2 | tablespoons | Vegetable oil |
| 1½ | cup | Mushrooms,sliced |
| 1 | Tomato,large,diced | |
| 1 | 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini