Photo by lovely

Leek and Zucchini Pasta

⁽¹⁾

We had three leeks and two small zucchini left, then we came here and found this recipe, following the ingredients and directions, the pasta was great taste, we used low-fat sour cream, added another small tomato, excellent.

40 minutes Prep: 15 minutes Cook: 20 minutes

202 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	medium	leeks
2	tablespoons	vegetable oil
1 1/2	cups	mushrooms	sliced
1	large	tomato	diced
1	medium	zucchini	julienned
1/4	cup	wine	white,dry
1	cup	sour cream
1	teaspoon	tarragon leaves
1/2	teaspoon	salt
3	cups	pasta, rotini

Directions

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.

Reviews

We had three leeks and two small zucchini left, then we came here and found this recipe, following the ingredients and directions, the pasta was great taste, we used low-fat sour cream, added another small tomato, excellent.
2 months ago by lover

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Nutrition Facts

Serving Size 186g

Amount per Serving

Calories 202 84% of calories from fat

	% Daily Value*
Total Fat 19.0g	29%
Saturated Fat 8.0g	42%
Trans Fat 0.0g
Cholesterol 25mg	8%
Sodium 334mg	14%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	5%
Sugars 3.0g
Protein 4.0g	7%

Vitamin A	17%		Vitamin C	26%
Calcium	8%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This recipe is excellent!! Your sister has good taste. I know recipes are passed along all the time without knowing the origin, however I do know where this one originated. This recipe comes from Betty Crocker cookbook copyright 1969. My son now 28 and I made this recipe all the time while he was growing up. A wonderful recipe to do with children.

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