Description
Egg noodles are served with ribbons of carrots and zucchini in a light cream sauce.
Scale
Ingredients
- 1 pound homestyle egg noodles
- 3 tablespoons butter
- 3 large carrots, peeled, halved crosswise then thinly sliced lengthwise*
- 1 large onion, halved lengthwise and thinly sliced crosswise
- salt and pepper
- 4 small zucchini, halved crosswise then thinly sliced lengthwise*
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
- 2/3 cup toasted pine nuts
- *to get thin slices, use a mandoline or a vegetable peeler
Instructions
- Bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. Reserve 1 cup of the pasta water, drain the noodles and return to the pan.
- Melt the butter in a large skillet. Add the onion and carrot and cook until crisp tender, about 5 minutes. Season with salt and pepper. Add the zucchini adn cream, bring to a boil, then reduce heat and simmer until the sauce thickens slightly. Stir in the parsley and pinenuts, then add the vegetables and sauce to the pot with the noodles. Stir together. Add as much of the reserved cooking water that you need to make the sauce. Serve.
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- adapted from Every Day with Rachael Ray June/July 2008