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Leek & zucchini pasta

Yield: 4 Servings

Ingredients:

• 2 ea Leeks medium
• 2 tb Vegetable oil
• 1 1/2 c Mushrooms sliced
• 1 ea Tomato large diced
• 1 ea Zucchini medium julienned
• 1/4 c Wine white dry
• 1 c Sour cream
• 1 ts Tarragon leaves
• 1/2 ts 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.

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