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.
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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?
