Pasta Primavera with Carrots, Bell Peppers and Squash

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

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
  • 3/4 cup heavy cream
  • 1/3 cup grated parmesan cheese, plus more for topping
  • 1 1/2 cups yellow cherry or grape tomatoes, halved or quartered if large
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


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    This recipe is featured in:

    Healthy Every Week