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Leek and Zucchini Pasta

Leek & Zucchini Pasta

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Submitted by Norm

Leek and Zucchini Pasta recipe

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

2 2
MEDIUM MEDIUM LEEKS *
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 ½ 355
CUPS ML MUSHROOMS
sliced
1 1
LARGE LARGE TOMATOES
diced
1 1
MEDIUM MEDIUM ZUCCHINI
julienned
¼ 59
CUP ML WINE
white,dry *
1 237
CUP ML SOUR CREAM
1 5
TEASPOON ML TARRAGON LEAVES
½ 2.5
TEASPOON ML SALT
3 7.1E+2
CUPS ML PASTA, ROTINI *

Directions

Discard green part of leeks and slice thinly lengthwise.

In large fry pan, heat oil over medium-high heat.

Sauté 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 186g (6.6 oz)
Amount per Serving
Calories 202 84% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 334mg 14%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 17% Vitamin C 26%
Calcium 8% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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