Vegetable Ribbon Pasta

• 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
• 23 cup pecans, toasted and finely chopped

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.
4. garlic, salt and pepper and cook stirring until vegetables are crisp tender.
5. About 7 minutes.
6. Add zucchini and cream, bring to a boil, about 5 minutes.
7. Stir in tarragon.
8. Add pasta, reserved cooking water, and toasted pecans.
9. Toss and enjoy.

egg noodles, butter, garlic, carrots, onion, salt, zucchini, heavy cream, fresh tarragon, pecans

Taken from www.food.com/recipe/vegetable-ribbon-pasta-307671 (may not work)