Goodbye Summer Pasta

• 8 ounces, weight Fettuccine Noodles
• 2 Tablespoons Olive Oil
• 2 cups Fresh Ripe Tomatoes, Cut Into Quarters
• 1 cup Fresh Corn Cut Off Of Cob
• 1/2 cups Red Onion, Diced
• 1 cup Yellow Squash, Diced
• 1 cup Zucchini, Diced
• 1 cup Carrots, Diced
• 1 cup Whipping Cream
• 1/2 teaspoons Salt
• 1 teaspoon Ground Black Pepper
• 2 teaspoons Curry Powder
• 1 cup Freshly Grated Parmesan Cheese, Plus More To Serve On Top Of Pasta

1. 1.
2. Cook pasta according to package directions.
3. Dont over boil.
4. 2.
5. Put olive oil in a hot pan and saute all of the veggies together for 5 minutes.
6. 3.
7. Add cream, salt, pepper, and curry powder into veggies.
8. Bring to a boil.
9. Reduce heat and simmer for 3-5 minutes, letting the mixture thicken up.
10. 4.
11. Remove from heat and stir in 1/2 cup of the grated Parmesan cheese.
12. 5.
13. Drain pasta.
14. Add pasta into the pan with the hot sauce.
15. Toss to combine.
16. Serve if desired with more grated Parmesan on top of pasta.

noodles, olive oil, fresh ripe tomatoes, cob, red onion, yellow squash, zucchini, carrots, whipping cream, salt, ground black pepper, curry, freshly grated parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/goodbye-summer-pasta/ (may not work)