Ain’t nobody don’t like pasta. The problem is that it’s oftentimes roughly the caloric equivalent of eating a few candy bars. In this Pasta Primavera with Carrots, Bell Peppers and Squash, meat isn’t invited but a WHOLE LOT of vitamins and vegetables are invited to this party. Orange vegetables are praised for helping you maintain a healthy immune system and vision, and you’ll be feeding the ones you love 3 carrots, 2 orange bells, a yellow squash, and 1.5 cups of orange/yellow tomatoes here. A rich, creamy sauce makes you feel like you’re really indulging while being so good to your body, and some fresno chile brings on just a bit of heat. Invite a little sunshine to your dinner table with this Spring/Summer-feeling dish.
Here’s a pic of what’s under that parmesan… look at all those vegetables!
Tips (unsponsored): When using parmesan for finishing a pasta or other dish like this, we highly suggest using a good quality parmesan. It’s hard to fake that aged flavor without the cheese becoming distasteful. We have always been happy with the Costco brand Parmigiano-Reggiano (it’s imported and aged, comes in a wedge. Get the wedge as opposed to the pre-grated stuff).
Have your kids help you remove thyme leaves from their sprigs, taking note of the lovely, woodsy fragrance. Let them dump vegetables into the pot. Point out the beautiful colors and talk about how those colors = vitamins! As you prepare and enjoy this pasta with those you love, teach about a few of the ingredients:
- Carrots are one of the best things to eat to prevent heart disease. They also contain alkaline, which purifies your blood.
- Thyme has antibacterial qualities and may help with acne.
- Fresno chilis can help speed up your metabolism a bit, helping you have a healthy weight.
Let’s learn a few things about Tuscany and it’s people:
- You have to pay to get into most beaches in Tuscany.
- Tuscany is home to the Leaning Tower of Pisa, among a few other towers that lean.
- Many movies have been filmed in Tuscany due to it’s beautiful countryside.
From: Pasta Primavera with Carrots, Bell Peppers and Squash
- 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
- 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.
- 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.
- 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.
- 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.
