Leek and Zucchini Pasta

2 ea Leeks,medium

2 tb Vegetable oil

1 1/2 c Mushrooms,sliced

1 ea Tomato,large,diced

1 ea Zucchini,medium,julienned

1/4 c Wine, white,dry

1 c Sour cream

1 ts Tarragon leaves

1/2 ts Salt

3 c Rotini pasta

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.