2    Leeks,medium
2 tb Vegetable oil
1 1/2 c  Mushrooms,sliced
1    Tomato,large,diced
1    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.