Pasta Primavera with Carrots Bell Peppers and Squash

Pasta Primavera with Carrots, Bell Peppers and Squash

Pasta Primavera with Carrots, Bell Peppers and Squash


40 minutes

Details
  • Servings:   4
  • Calories:   590
  • Protein:   18g
  •  
  • Fiber:   8g
  • Sugar:   10g
  • Carb Total:   63g
  •  
  • Trans Fat:   1g
  • Saturated:   17g
  • Fat Total:   29g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
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
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