Ingredients
Hodgson’s Flax spaghetti
1+ Tbs butter
1 large shallot, minced
3-4 med zucchini thinly sliced
3/4 c vegetable broth
1/2+ c cream (I like light whipping cream)
1+ t dry tarragon flakes
1/4+ t red pepper flakes
Grated Parmesan cheese
Preparation
Cook spaghetti while making sauce. Sauté shallot & zucchini in butter. Add broth and cook on high until all but 1 T of liquid evaporates. Stir in tarragon, red papper flakes and simmer for ~5 minutes. Season with salt to taste. Serve over spaghetti. Top with grated Parmesan cheese.
