Spaghetti Primavera with Tarragon Cream

½ lb. spaghetti
2 zucchini, sliced
1 red pepper, cut into ¾-inch pieces
1 orange or yellow pepper, cut into ¾-inch pieces
1 onion, finely diced
1 tsp sugar
dash red pepper flakes
½ cup half and half
1 Tbsp dried tarragon

Cook spaghetti until al-dente. Drain and toss with just a bit of canola oil. Meanwhile, in a large non-stick skillet, sauté the vegetables with a bit of olive oil for a few minutes over medium-high heat. Add the sugar and reduce heat. Continue cooking until vegetables begin to soften and brown. Salt and pepper to taste and set aside.

In batches, add half the veggies back into the skillet with half the spaghetti and stir fry. Add a dash of red pepper flakes with half the cream and tarragon. Stir the mixture until the half and half bubbles and is reduced to a tick sauce. Divide between two plates. Repeat with remaining pasta and vegetables.

Serves 4