Categories: Bell Peppers, Carrots, Dinner, Jessica Lessard Photos, Kid-friendly, Lunch, Pasta, Quick Meals, Squash Ingredients: Bell Peppers, Carrots, Cherry Tomatoes, Garlic, Pasta, Squash, Summer Squash, Thyme
- 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
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.