1 large onion halfed crosswise, sliced thinly lengthwise
1 cup heavy cream
2-3 zucchini julienned
2 tablespoons chopped tarragon (dry works too)
2/3 cup pecans
Cook pasta until al dente (reserve a little cooking water to moisten pasta later)
In a large skillet, melt butter over medium-high heat, add carrots and onion; season with salt and pepper. Cook about 7 minutes. Add zucchini and cream and bring to a boil. Lower heat and simmer for about 5 minutes, until sauce has thickened.
Add pasta, pecans, tarragon and stir. Use reserved cooking water if necessary.
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