Fresh Vegetables In Garlic Sauce With Pasta

• 3 medium carrots
• 2 small zucchini
• 1/4 c. butter or margarine
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1/2 c. chicken broth
• 1/2 c. heavy cream
• 1/2 tsp. salt
• 1/2 tsp. dried tarragon leaves, crushed
• 1/4 tsp. pepper
• 2 c. hot, cooked, drained pasta (fettuccini, ziti or shells)

1. Cut carrots and zucchini lengthwise into thin slices with vegetable peeler. Bring 1 inch water to a boil in medium saucepan. Add carrots and zucchini. Cook until crisp tender. Remove from saucepan and drain; set aside. Melt butter in same saucepan over medium heat. Add onion and garlic; cook until tender. Gradually stir in broth, cream and seasonings; simmer 5 minutes or until sauce in slightly thickened. Add vegetables; heat thoroughly, stirring occasionally. Add vegetables and sauce to hot cooked pasta; toss lightly.

carrots, zucchini, butter, onion, garlic, chicken broth, heavy cream, salt, tarragon, pepper, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=25544 (may not work)