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.