Linguine with Tomato-Leek Sauce

• 1/4 cup olive oil
• 2 large leeks (white and pale green parts only), chopped
• 1 red bell pepper, diced
• 1/2 head cauliflower, cut into small florets
• 4 large tomatoes, seeded, chopped
• 1/4 teaspoon dried tarragon, crumbled
• 8 ounces linguine, freshly cooked
• Grated Parmesan

1. Heat oil in heavy large skillet over medium heat.
2. Add leeks and bell pepper.
3. Saute until just beginning to soften, about 5 minutes.
4. Add cauliflower, tomatoes and tarragon and cook until cauliflower is tender, stirring occasionally, about 20 minutes.
5. Season with salt and pepper.
6. Pour sauce over pasta.
7. Serve, passing Parmesan separately.

olive oil, leeks, red bell pepper, cauliflower, tomatoes, tarragon, linguine, parmesan

Taken from www.epicurious.com/recipes/food/views/linguine-with-tomato-leek-sauce-2708 (may not work)