| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Pastanoodle, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
|
Leeks, medium |
| 2 |
T |
Vegetable oil |
| 1 1/2 |
c |
Mushrooms, sliced |
| 1 |
|
Tomato, largediced |
| 1 |
|
Zucchini, mediumjulienned |
| 1/4 |
c |
Wine, whitedry |
| 1 |
c |
Sour cream |
| 1 |
t |
Tarragon leaves |
| 1/2 |
t |
Salt |
| 3 |
c |
Rotini pasta |
INSTRUCTIONS
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
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