Vegetable Ribbon Pasta Recipe

Name: Vegetable Ribbon Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ⅔ cup pecans, toasted and finely chopped

Servings: persons

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
⅔ 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.

952

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb egg noodles, cooked, 3 tablespoons butter, 2 garlic cloves, crushed, 3 large carrots, diced, and more.

Yes, Vegetable Ribbon Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Ribbon Pasta

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