Pasta Primavera with Carrots, Peppers, and Squash

By August 3, 2017


  • 1 pkg fettuccine
  • 3 carrots thinly sliced
  • 2 bell peppers sliced
  • 1 squash, halved lengthwise, thinly sliced
  • 1 hot pepper thinly sliced, seeds removed
  • 1 clove garlic, thinly sliced
  • 1 tsp finely chopped fresh thyme
  • 2 tbsp butter
  • 2 tsp sherry vinegar
  • ¾ c heavy cream
  • 1/3 c grated parmesan cheese plus more for topping.
  • 1 ½ c cherry tomatoes, halved or quartered
  • ground pepper
  • Salt          


Bring large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve ½ c cooking water, then drain.

Melt the butter in a large nonstick skillet over medium heat. Add the carrots, bell peppers,squash, chile pepper, garlic, thyme and vinegar, season with ½ tsp salt and a few grinds of pepper. Reduce heat to low and cover and cook, stirring halfway through, until veggies are very tender, approx. 20 min.

Add the heavy cream and bring to a simmer. Stir in the parmesan until just melted. Add tomatoes.

Add the pasta and reserved cooking water. Cook, tossing until coated. Season with salt and pepper. Top with more parmesan.