Linguine with tomato-leek sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 2 | larges | Leeks; (white and pale |
| ; green parts only), | ||
| ; chopped | ||
| 1 | Red bell pepper; diced | |
| ½ | Head cauliflower; cut into small | |
| ; florets | ||
| 4 | larges | Tomatoes; seeded, chopped |
| ¼ | teaspoon | Dried tarragon; crumbled |
| 8 | ounces | Linguine; freshly cooked |
| Grated Parmesan | ||
Directions
Heat oil in heavy large skillet over medium heat. Add leeks and bell pepper. Saute until just beginning to soften, about 5 minutes. Add cauliflower, tomatoes and tarragon and cook until cauliflower is tender, stirring occasionally, about 20 minutes. Season with salt and pepper. Pour sauce over pasta. Serve, passing Parmesan separately.
Serves 2.
Bon Appetit November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.