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Leek & Zucchini Pasta

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Leek and Zucchini Pasta

Leek and Zucchini Pasta recipe

 

Yield

4 servings

Prep

15 min

Cook

20 min

Ready

40 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 medium leeks
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2 tablespoons vegetable oil
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1 ½ cups mushrooms
sliced
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1 large tomatoes
diced
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1 medium zucchini
julienned
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¼ cup wine
white,dry
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1 cup sour cream
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1 teaspoon tarragon leaves
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½ teaspoon salt
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3 cups pasta, rotini
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Ingredients

Amount Measure Ingredient Features
2 medium leeks
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3E+1 ml vegetable oil
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355 ml mushrooms
sliced
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1 large tomatoes
diced
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1 medium zucchini
julienned
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59 ml wine
white,dry
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237 ml sour cream
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5 ml tarragon leaves
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2.5 ml salt
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7.1E+2 ml pasta, rotini
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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 20284% 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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