Vegetable Ribbon Pasta Recipe

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Ingredients:

Serving

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

Directions:

Cook egg noodles to package directions, drain and reserve 1 cup pasta cooking water.
In large skillet, melt butter over medium-high eat.
Add carrots, onion. garlic, salt and pepper and cook stirring until vegetables are crisp tender. About 7 minutes.
Add zucchini and cream, bring to a boil, about 5 minutes.
Stir in tarragon.
Add pasta, reserved cooking water, and toasted pecans. Toss and enjoy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	662.03 Kcal (2772 kJ)
Calories from fat	462.59 Kcal
		% Daily Value*
Total Fat	51.4g	79%
Cholesterol	96.88mg	32%
Sodium	58.54mg	2%
Potassium	547.41mg	12%
Total Carbs	44.84g	15%
Sugars	5.8g	23%
Dietary Fiber	7.27g	29%
Protein	11.88g	24%
Vitamin C	11.2mg	19%
Vitamin A	0.6mg	22%
Iron	2.8mg	15%
Calcium	105.9mg	11%

Amount Per 100 g
Calories	221.75 Kcal (928 kJ)
Calories from fat	154.94 Kcal
		% Daily Value*
Total Fat	17.22g	79%
Cholesterol	32.45mg	32%
Sodium	19.61mg	2%
Potassium	183.35mg	12%
Total Carbs	15.02g	15%
Sugars	1.94g	23%
Dietary Fiber	2.44g	29%
Protein	3.98g	24%
Vitamin C	3.8mg	19%
Vitamin A	0.2mg	22%
Iron	0.9mg	15%
Calcium	35.5mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

16.7

Points
19

PointsPlus

Good Points

saturated fat free,
very low sodium

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