Vegetable Ribbon Pasta*

By mamapig

Ingredients

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

Preparation

Step 1

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 and pepper and cook, stirring, until crisptender, 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.