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

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Converted by MM_Buster v2.0l.

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