Leek & Zucchini Pasta
Leek and Zucchini Pasta recipe
Yield
4 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
leeks
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 ½ | cups |
mushrooms
sliced |
|
| 1 | large |
tomatoes
diced |
|
| 1 | medium |
zucchini
julienned |
|
| ¼ | cup |
wine
white,dry |
*
|
| 1 | cup |
sour cream
|
|
| 1 | teaspoon |
tarragon leaves
|
|
| ½ | teaspoon |
salt
|
|
| 3 | cups |
pasta, rotini
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
leeks
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 355 | ml |
mushrooms
sliced |
|
| 1 | large |
tomatoes
diced |
|
| 1 | medium |
zucchini
julienned |
|
| 59 | ml |
wine
white,dry |
*
|
| 237 | ml |
sour cream
|
|
| 5 | ml |
tarragon leaves
|
|
| 2.5 | ml |
salt
|
|
| 7.1E+2 | ml |
pasta, rotini
|
*
|
Directions
Discard green part of leeks and slice thinly lengthwise.
In large fry pan, heat oil over medium-high heat.
Sauté 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.
