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Leek and Zucchini Pasta

 
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Leek and Zucchini Pasta recipe

Yield

4

servings

Prep

15

min

Cook

20

min

Ready

40

min

Trans-fat Free, Low Carb
 

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.

 

* not incl. in nutrient facts

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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?

 

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