Leek and Zucchini Pasta
Leek and Zucchini Pasta recipe
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.
Spoon onto plates and top with sauce.
Excellent served with chicken brochettes.