Name: Pasta Primavera with Carrots, Bell Peppers and Squash
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 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; 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

Courtesy of Food Network Magazine

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Pasta Primavera with Carrots, Bell Peppers and Squash

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