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Vegetable Ribbon Pasta

Source of Recipe


Rachel Ray



List of Ingredients



• 1 lb pappardelle pasta
  
• 3 Tbsp butter
  
• 3 lg carrots, halved crosswise & thinly sliced lengthwise
  
• 1 lg onion, halved lengthwise & thinly sliced crosswise
  
• Salt & Pepper
  
• 4 zucchini, halved crosswise & thinly sliced lengthwise
  
• 1 cup heavy cream
  
• 2 Tbsp chopped fresh tarragon
  
• 2/3 cup pecans, toasted & finely chopped
  






Instructions



1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.
   
   
2. In a large skillet, melt the butter over medium-high heat. Add the carrots and onion, season with salt & pepper and cook, stirring until crisp-tender, about 7 minutes. Add the zucchini and cream and bring to a boil. Lower the heat and simmer, stirring, until the sauce is thickened, about 5 minutes; stir in the tarragon. Add the pasta, reserved cooking water and pecans; toss.
   
   






Final Comments


Serves 4