Pasta Primavera with Carrots, Bell Peppers and Squash

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
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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


  1. 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.
  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 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.
  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.