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.

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