| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
November 19 |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 2 |
|
Leeks, white and pale |
|
|
green parts only |
|
|
chopped |
| 1 |
|
Red bell pepper, diced |
| 1/2 |
|
Head cauliflower, cut into |
|
|
small |
|
|
florets |
| 4 |
|
Tomatoes, seeded chopped |
| 1/4 |
t |
Dried tarragon, crumbled |
| 8 |
oz |
Linguine, freshly cooked |
|
|
Grated Parmesan |
INSTRUCTIONS
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.
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