Squash Ribbon Pasta With Herb Cream Sauce

• 1 medium zucchini (about 8 ounces)
• 1 medium summer squash (about 8 ounces)
• 8 ounces uncooked fettuccine
• 1/2 cup thinly sliced red onion
• 1 cup 2% reduced-fat milk
• 1 1/2 tablespoons all-purpose flour
• 1/3 cup heavy cream
• 1/2 cup chopped fresh tarragon, basil, or parsley
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

1. Shave squashes into thin strips using a vegetable peeler; place in a colander. Bring a large saucepan filled with water to a boil. Add pasta; cook 6 minutes. Add red onion; cook 2 minutes. Drain pasta mixture over squash in colander.
2. Return pan to medium-high heat. Add milk and flour; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Stir in cream; cook for 1 minute. Add pasta mixture, stirring to coat. Stir in the herbs, salt, and pepper. Serve immediately.
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zucchini, summer, fettuccine, red onion, milk, flour, heavy cream, fresh tarragon, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/squash-ribbon-pasta-herb-cream-sauce (may not work)