Vegetable Ribbon Pasta

Adapted from Rachael Ray Magazine

8 oz pappardelle pasta
1 1/2 tbsp butter
1 clove garlic, minced
2 large carrots, halved crosswise and thinly sliced lengthwise
1 small onion, halved lengthwise and thinly sliced crosswise
2 zucchini, halved crosswise and thinly sliced lengthwise
1/2 cup heavy cream
1 tbsp fresh tarragon, chopped
salt and pepper
parmesan cheese

1. In a large pot of boiling water cook the pasta according to package directions. Drain, reserving 1/2 cup of the pasta cooking water.

2. In a large skillet, melt the butter and cook the garlic over medium high heat. Add the carrots and onion, seasoning with salt and pepper. Cook until tender but still crisp, about 7 minutes. Add the zucchini and cream and bring to a boil. Lower the heat and simmer, stirring until the sauce is thickened, about 5 minutes. Stir in the tarragon. Add the pasta and reserved cooking water. Toss to coat. Top with freshly grated parmesan cheese.