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l/4 cup olive oil
2 large leeks (white & pale green parts only) chopped
l red bell pepper, diced
l/2 head cauliflower, cuto into small florets
4 large tomatoes, seeded, chopped
l/4 tsp. dried crumbled tarragon
8 ozs. linguine, freshly cooked
grated Parmesan
Heat oil in heavy large skillet over medium heat. Add leeks and
bell pepper. Saute until just beginning to soften, about 5 mins.
Add cauliflower tomatoes and tarragon and cook until cauliflower is
tender, stirring occasionally about 20 mins. Season with s & p.
Pour sauce over pasta and serve with Parmesan.
Serves 2. Bon Appetit Nov. l99l

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