Vegetable Ribbon Pasta

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb  egg noodles, cooked
• 3  tablespoons butter
• 2  garlic cloves, crushed
• 3  large carrots, diced
• 1  large onion, diced
•  salt & pepper
• 4  small zucchini, diced
• 1  cup heavy cream
• 2  tablespoons fresh tarragon, chopped
• 2⁄3 cup pecans, toasted and finely chopped

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.