Recipe courtesy of Food Network Kitchen
Pasta Primavera with Carrots, Bell Peppers and Squash
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 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 1/2 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.

Photograph by David Malosh

More from:

Healthy Every Week

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Whole-Grain Pasta with Chickpeas and Escarole

Recipe courtesy of Food Network Kitchen

Pasta Primavera with Beets, Radishes and Radicchio

Recipe courtesy of Food Network Kitchen

Pasta Primavera

Pasta Primavera

Recipe courtesy of Food Network Kitchen

Pasta Primavera

Recipe courtesy of Kelsey Nixon

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Pasta Primavera

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.