Pasta Primavera With Carrots, Bell Peppers And Squash

• kosher salt
• 8 3/4 packages fettuccine
• 2 tablespoons 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 teaspoon chopped fresh thyme finely
• 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 cherry tomatoes yellow, halved or quartered

1. 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.
2. 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.
3. 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.
4. 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.

kosher salt, fettuccine, unsalted butter, carrots, orange bell peppers, pepper, clove garlic, thyme, sherry vinegar, freshly ground pepper, heavy cream, parmesan cheese, tomatoes

Taken from www.yummly.com/recipe/Pasta-Primavera-with-Carrots_-Bell-Peppers-and-Squash-1185113 (may not work)