Leek and Zucchini Pasta
289
Leek and Zucchini Pasta recipe
Ingredients
| 2 | medium |
leeks
|
* |
| 2 | tablespoons |
vegetable oil
|
|
| 1 ½ | cups |
mushrooms
sliced |
|
| 1 | large |
tomatoes
diced |
|
| 1 | medium |
zucchini
julienned |
|
| ¼ | cup |
wine
white,dry |
* |
| 1 | cup |
sour cream
|
|
| 1 | teaspoon |
tarragon leaves
|
|
| ½ | 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.
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.
Nutrition Facts
Serving Size 186g (6.6 oz)Amount per Serving
Calories 20284% of calories 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?
