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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The original recipe came from Everyday with Rachael Ray and we added and changed a few things. Ingredients:
1 lb egg noodles, cooked |
3 tablespoons butter |
2 garlic cloves, crushed |
3 large carrots, diced |
1 large onion, diced |
salt & pepper |
4 small zucchini, diced |
1 cup heavy cream |
2 tablespoons fresh tarragon, chopped |
2/3 cup pecans, toasted and finely chopped |
Directions:
1. Cook egg noodles to package directions, drain and reserve 1 cup pasta cooking water.
2. In large skillet, melt butter over medium-high eat.
3. Add carrots, onion. garlic, salt and pepper and cook stirring until vegetables are crisp tender. About 7 minutes.
4. Add zucchini and cream, bring to a boil, about 5 minutes.
5. Stir in tarragon.
6. Add pasta, reserved cooking water, and toasted pecans. Toss and enjoy.
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