Pasta Primavera with Carrots Bell Peppers and Squash
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
Instructions
Pasta Primavera with Carrots, Bell Peppers and Squash serves 4 original recipe by Food Network.
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