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Pasta Primavera with Carrots, Bell Peppers and Squash
INGRIDSTEVENS14Ingredients
40Minutes
360Calories
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Description
Food Network
Ingredients
US|METRIC
4 SERVINGS
- kosher salt
- 8 3/4 pkg. fettuccine
- 2 Tbsp. unsalted butter
- 3 carrots (thinly sliced)
- 2 orange bell peppers (sliced)
- 1 yellow squash (small, halved lengthwise and thinly sliced)
- 1 chile pepper (fresno, thinly sliced, remove seeds for less heat)
- 1 clove garlic (thinly sliced)
- 1 tsp. chopped fresh thyme (finely)
- 2 tsp. sherry vinegar
- freshly ground pepper
- 3/4 cup heavy cream
- 1/3 cup grated Parmesan cheese (plus more for topping)
- 1 1/2 cups cherry tomatoes (yellow, halved or quartered)
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Directions
- 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.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat18g90% |
Trans Fat |
Cholesterol100mg33% |
Sodium430mg18% |
Potassium750mg21% |
Protein8g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber5g20% |
Sugars8g |
Vitamin A230% |
Vitamin C170% |
Calcium20% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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