Squash Ribbon Pasta with Herb Cream Sauce

By Chez_Alexander

Ingredients

• 1 medium zucchini (about 8 ounces)
• 1 medium summer squash (about 8 ounces)
• 8 ounces uncooked fettuccine
• 1/2 cup thinly sliced red onion
• 1 cup milk
• 1 1/2 tablespoons flour
• 1/3 cup heavy cream
• 1/2 cup chopped fresh tarragon, basil, or parsley
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Shave squashes into thin strips using a vegetable peeler; place in a colander. Bring a large saucepan filled with water to a boil. Add pasta; cook 6 minutes. Add red onion; cook 2 minutes. Drain pasta mixture over squash in colander.

2. Return pan to medium-high heat. Add milk and flour; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Stir in cream; cook for 1 minute. Add pasta mixture, stirring to coat. Stir in the herbs, salt, and pepper. Serve immediately.