Total Time
40mins
Prep 20 mins
Cook 20 mins

The original recipe came from Everyday with Rachael Ray and we added and changed a few things.

Ingredients Nutrition

Directions

  1. Cook egg noodles to package directions, drain and reserve 1 cup pasta cooking water.
  2. In large skillet, melt butter over medium-high eat.
  3. Add carrots, onion. garlic, salt and pepper and cook stirring until vegetables are crisp tender. About 7 minutes.
  4. Add zucchini and cream, bring to a boil, about 5 minutes.
  5. Stir in tarragon.
  6. Add pasta, reserved cooking water, and toasted pecans. Toss and enjoy.

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