Leek and Zucchini Pasta recipe


3 cups of Rotini pasta.
2 medium leeks.
1 medium zucchini, julienned.
2 tablespoons of vegetable oil.
1 ½ cups of sliced mushrooms.
1 cup of sour cream.
¼ cup of dry white wine.
1 teaspoon of tarragon leaves.
½ teaspoon of salt.

Preparation Instructions:

Discard the green part of leeks and slice thinly lengthways.

In a large frying pan, heat the oil over medium-high heat.

Sauté the leeks, mushrooms, and zucchini for 5 minutes.

Add the dry white wine and simmer for another 5 minutes.

Stir in the cream, tarragon and salt.

Bring to a boil and simmer until slightly thickened.

While preparing sauce, cook the Rotini pasta according the instructions on its packaging.

Drain thoroughly.

Spoon onto plates and top with sauce.

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Published by Starsol