Pasta Primavera with carrots, bell peppers and zucchini

Ingredients:

• 1 package (220 g) of egg fettuccine pasta
• 2 tablespoons unsalted butter
• 3 carrots, thinly sliced
• 2 orange bell peppers, thinly sliced
• 1 small yellow zucchini, halved lengthwise and thinly sliced
• 1 Fresno pepper, thinly sliced ​​(remove seeds to reduce heat)
• 1 clove garlic, thinly sliced
• 1 teaspoon finely chopped fresh thyme
• 2 tsp sherry vinegar
• 3/4 cup heavy cream
• 1/3 cup grated Parmesan cheese, plus extra for sprinkling
• 1 1/2 cups yellow cherry or grape tomatoes, halved or quartered

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Separately, set aside 0.5 cups of water from the pot and discard the remaining water.
2. Meanwhile, melt the butter in a large nonstick skillet over medium heat. Add the carrots, bell pepper, zucchini, chili pepper, garlic, thyme, and vinegar; season with 1/2 teaspoon salt and freshly ground black pepper. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the vegetables are very soft, about 20 minutes.
3. Add the heavy cream to the pan and bring to a simmer. Gradually whisk in the Parmesan and cook until melted, about 1 minute. Add the tomatoes. Increase the heat to medium and add the pasta and the reserved cooking water. Cook, stirring until the pasta is completely coated and the ingredients are evenly distributed, about 2 minutes; season with salt and pepper to taste. Sprinkle with the Parmesan.