| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
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
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 594 |
| Total Fat | 29 g |
| Saturated Fat | 17 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 8 g |
| Sugar | 10 g |
| Protein | 17 g |
| Cholesterol | 137 mg |
| Sodium | 979 mg |
Reviews
I made this last night and it was phenomenal. I omitted the squash and used about 6 cloves of garlic instead of the one the recipe calls for. I also used white wine vinegar because it’s what I had on hand.
Wow! Ok, so, I am not the type that follows a recipe as if it’s set in stone…with that being said, I prepared this tonight and it’s unspeakably good. Let’s see… How did I modify it? I used whole grain pasta, I used crushed red pepper flakes for the chili pepper and I added roasted red tomatoes. Then I topped it with chunks of rotisserie chicken. Delicious!