Pasta With Fresh Vegetables In Garlic Sauce
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Garlic||4 Clove (20 gm), minced|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Dried tarragon leaves||1⁄2 Teaspoon, crushed|
|Hot cooked drained pasta||2 Cup (32 tbs) (Fettuccine, Ziti Or Shells)|
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 is slightly thickened.
Add vegetables; heat thoroughly, stirring occasionally.
Add vegetables and sauce to hot cooked pasta; toss lightly.