| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 2 |
lg |
Leeks; (white and pale |
|
|
; green parts only), |
|
|
; chopped |
| 1 |
|
Red bell pepper; diced |
| 1/2 |
|
Head cauliflower; cut into small |
|
|
; florets |
| 4 |
lg |
Tomatoes; seeded, chopped |
| 1/4 |
ts |
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
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