Vegetable Ribbon Pasta

June 2008
Vegetable Ribbon Pasta

by 7 people

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Makes: 4 servings

Prep: 20 mins

Cook: 20 mins

  • 1 pound pappardelle pasta
  • 3 tablespoons butter
  • 3 large carrots, halved crosswise and thinly sliced lengthwise
  • 1 large onion, halved lengthwise and thinly sliced crosswise
  • Salt and pepper
  • 4 zucchini, halved crosswise and thinly sliced lengthwise
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh tarragon
  • 2/3 cup pecans, toasted and finely chopped
  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 crisp-tender, 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.
  • Bisol Jeio Prosecco 2006 (Italy)
Tip Smart move
  • Use a vegetable peeler to make zucchini and carrot ribbons.