Linguine With Spring Vegetables

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
491
FAT
51%
CHOL
24%
SOD
3%

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Ingredients for 4 servings

Coarse salt and ground pepper

3/4 pound linguine

1 pound asparagus (tough ends removed), cut into 1-inch lengths

1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced

4 ounces sugar snap peas (stem ends trimmed), halved

1/2 cup heavy cream

1 tablespoon butter, cut into pieces

2 tablespoons fresh tarragon leaves

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