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Linguine With Tomato-Leek Sauce

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3
MineralsSelenium, Natrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil

  2. 2 cups 292g / 10oz Leeks, white and pale green parts only - chopped (large)

  3. 1 Red bell pepper - diced

  4. 1/2 Cauliflower - cut small florets

  5. 4 Tomatoes - seeded, chopped (large)

  6. 1/4 teaspoon 1 1/3ml Dried tarragon - crumbled

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

  9. 8 oz 227g Linguine - freshly cooked

  10. Grated Parmesan

Instructions Jump to Ingredients ↑

  1. Heat oil in heavy large skillet over medium heat. Add leeks and bell pepper. Saute until just beginning to soften, about 5 minutes.

  2. Add cauliflower, tomatoes and tarragon and cook until cauliflower is tender, stirring occasionally, about 20 minutes. Season with salt and pepper.

  3. Pour sauce over pasta. Serve, passing Parmesan separately.

  4. This recipe yields 2 servings.

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