3 medium carrots
2 small zucchini
1/4 c. butter or margarine
1 large onion, chopped
4 cloves garlic, minced
1/2 c. chicken broth
1/2 c. heavy cream
1/2 tsp. salt
1/2 tsp. dried tarragon leaves, crushed
1/4 tsp. pepper
2 c. hot, cooked, drained pasta (fettuccini, 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 in slightly thickened. Add vegetables; heat thoroughly, stirring occasionally. Add vegetables and sauce to hot cooked pasta; toss lightly.