Pasta Primavera with Carrots, Bell Peppers and Squash
 
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Est. Cost: $14
Serves: 4 servings
Ingredients
  • Kosher salt
  • 1 8 .8-ounce package egg fettuccine
  • 2 tablespoons unsalted butter
  • 3 carrots, thinly sliced
  • 2 orange bell peppers, sliced
  • 1 small yellow squash, halved lengthwise and thinly sliced
  • 1 Fresno chile pepper, thinly sliced (remove seeds for less heat)
  • 1 clove garlic, thinly sliced
  • 1 teaspoon finely chopped fresh thyme
  • 2 teaspoons sherry vinegar
  • Freshly ground pepper
  • ¾ cup heavy cream
  • ⅓ cup grated parmesan cheese, plus more for topping
  • 1½ cups yellow cherry or grape tomatoes, halved or quartered if large
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve ½ cup cooking water, then drain.
  2. Meanwhile, melt the butter in a large nonstick skillet over medium heat. Add the carrots, bell peppers, squash, chile, garlic, thyme and vinegar; season with ½ teaspoon salt and a few grinds of pepper. Reduce the heat to medium low; cover and cook, stirring halfway through, until the vegetables are very tender, about 20 minutes.
  3. Add the heavy cream to the skillet; bring to a simmer. Gradually stir in the parmesan until just melted, about 1 minute. Add the tomatoes.
  4. Increase the heat to medium and add the pasta and the reserved cooking water. Cook, tossing, until coated, about 2 minutes; season with salt and pepper. Top with more parmesan.
Recipe by The Amiable Cooks at https://theamiablecooks.com/pasta-primavera-with-carrots-bell-peppers-and-squash/