Categories: Vegetables, Pastanoodle 
      Yield: 4 servings 
  
      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.