• 1-1/2 Tbs. virgin olive oil
• 3 large leeks, white and pale green part only, rinsed and chopped
• 1 large red bell pepper, diced
• 3/4 lb. cauliflower florets
• 8 tomatoes, seeded and chopped
• 1/2 tsp. tarragon, or 2 tsp. fresh, chopped
• 1/4 tsp. salt (optional), or to taste
• 3/4 lb. linguine
• 1 cup grated Parmesan cheese

Heat oil in a heavy nonstick skillet over medium heat. Sauté leeks and bell pepper 5 minutes, stirring frequently, until bell pepper begins to soften. Stir in cauliflower, tomatoes and tarragon. Simmer 20 minutes, stirring occasionally, until cauliflower is tender. Season with salt and pepper to taste. Cook pasta in boiling salted water until al dente. Drain thoroughly. Serve vegetable topping over pasta and sprinkle with Parmesan.

Per serving: calories 827, fat 14.7g, 16% calories from fat, cholesterol 14mg, protein 32.6g, carbohydrates 144.4g, fiber 11.7g, sugar 16.0g, sodium 405mg, diet points 15.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 5.6, Fruit: 0.0, Bread: 7.6, Lean meat: 1.1, Fat: 1.5, Sugar: 0.0, Very lean meat protein: 0.0

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