Discard green part of leeks and slice thinly lengthwise. In large fry pan, heat oil over medium-high heat. Saute 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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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 135 (36%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 84.3mg||26 %|
|Sodium 57mg||2 %|
|Potassium 226.5mg||6 %|
|Total Carbohydrate 48.2g||14 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 48g|
|Protein 10.6g||15 %|
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Calories per serving: 370
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