This one-pot-pasta is very easy to make, creamy, and packed with the taste of spring season vegetables.

Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes

Ingredients:

• ¾ pound uncooked pasta
• 1 medium zucchini, halved lengthwise and thinly sliced
• 1 pound asparagus, tough ends removed and cut into 1 inch pieces
• 4 ounces sugar snap peas, stem ends trimmed and halved
• 2 tbsp fresh tarragon leaves
• ½ cup heavy cream
• 2 tbsp melted butter
• Coarse salt and freshly ground black pepper to taste

Directions:

• Bring salted water to boil in a large pot over medium-high heat, add in pasta and cook.
• 4 minutes before al dente add in zucchini, asparagus, and snap peas.
• Drain pasta mixture and reserve ½ cup of pasta water set aside.
• Combine cream and butter into the same pot and bring it to simmer.
• Toss in pasta and vegetable mixture and reserved pasta water.
• Season with salt and pepper.
• Top with fresh tarragon leaves and serve.