Egg noodles are served with ribbons of carrots and zucchini in a light cream sauce.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4servings
Author Deborah Harroun
Ingredients
1poundhomestyle egg noodles
3tablespoonsbutter
3large carrotspeeled, halved crosswise then thinly sliced lengthwise*
1large onionhalved lengthwise and thinly sliced crosswise
salt and pepper
4small zucchinihalved crosswise then thinly sliced lengthwise*
1cupheavy cream
2tablespoonschopped fresh parsley
2/3cuptoasted pine nuts
*to get thin slicesuse 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.