Leek & Zucchini Pasta

Leeks are the unsung allium of pasta sauces. Sweeter than onion, more delicate than garlic, they bring backbone without sharpness, which lets the zucchini and mushrooms keep their own quiet flavors front and center. The trick is to slice them thin lengthwise so they soften quickly and give up their sweetness in the pan.

The sauce builds in stages. Aromatics and vegetables sauté first, then a quarter cup of dry white wine deglazes the pan and reduces by half. Sour cream goes in last with fresh tarragon, just long enough to thicken without breaking. Tarragon is the key. Its anise-like brightness cuts the richness of the sour cream and turns this from a generic veggie pasta into something with a French farmhouse soul.

Serve over rotini so the spirals catch the chunks of vegetable in every bite.

Kitchen Tips

• Wash leeks thoroughly. Slice lengthwise first, then fan the layers under cold running water; grit hides between every layer.
• Don’t boil the sour cream once it’s added or it can break. Keep the heat at a bare simmer.
• Reserve a ladle of pasta water before draining; if the sauce tightens, a splash thins it perfectly without losing flavor.
• Pair with grilled chicken brochettes (as the original recipe suggests) or a simple arugula salad.

Variations

• Add a handful of baby spinach with the cream for color and a mineral note.
• Use crème fraîche instead of sour cream for a more stable, slightly tangier sauce.
• Stir in cooked shrimp at the end for a fast surf-and-vegetable pasta dinner.