Vegetable Ribbon Pasta

Vegetable Ribbon Pasta
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.

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.