Braised Leeks with Yellow Bell Peppers and Fresh Tomatoes

This is the first thing I've made from this book; the recipe caught my eye when I was idly looking for a veggie sauce to use with fresh pasta.

Like most veggie sauces, this is very simple to make, a bit of slicing and chopping (leeks, bell peppers, and tomatoes) then some easy cooking.

A very light, tasty sauce. I thought this would be very nice as a separate pasta course (the way it really ought to be but rarely is at our house) followed by a protein-based main course.

Served over fresh linguine.