Vegetable Ribbon Pasta Tracey Seaman   From Every Day with Rachael Ray June-July 2008 SERVES 4 Prep Time: 20 min Cook Time: 20 min 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 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.

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