Ingredients

• 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

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Instructions

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