Vegetable Garlic Pasta

By polledl

Ingredients

• 3 medium carrots
• 2 small zucchini
• 4 tablespoons butter
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup whipping cream
• 1/2 teaspoon salt
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon black pepper
• 2 cups hot, cooked fettuccine, ziti or shells

Preparation

Step 1

1Cut carrots and zucchini lengthwise into thin slices with vegetable peeler. Bring 1 inch water to a boil in a medium saucepan over high heat; add carrots and zucchini. Cook until crisp-tender, about 5 minutes. Remove vegetables from saucepan and drain; set aside.
.2Melt butter in same saucepan over medium heat. Add onion and garlic; cook until tender, about 5 minutes.
.3Gradually stir in broth, cream, salt, tarragon and pepper; simmer until sauce is slightly thickened, about 5 minutes.
.4Add vegetables; heat thoroughly, stirring occasionally, about 3 minutes. Place hot, cooked pasta in a serving bowl. Add vegetables and sauce to pasta; toss lightly. Serve immediately.