PASTA PRIMAVERA WITH CARROTS, BELL PEPPERS AND SQUASH

Pasta Primavera with Carrots, Bell Peppers and Squash image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

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.