1large red or yellow bell pepper, chopped into 1/2-inch pieces
8ouncescrimini or white mushrooms, quartered
1medium zucchini, chopped bite-size
1medium yellow squash, chopped bite-size
1 1/2teaspoonkosher salt, divided
1teaspoonfreshly ground black pepper, divided
freshly grated Parmesan cheeseoptional
Cook the pasta and drain, reserving and setting aside 1/2 cup of the pasta water. While the pasta is cooking, heat the olive oil on medium-low heat in a large skillet. Start sauteing the bell peppers, about 90 seconds, then add the mushrooms, and continue cooking about 2 minutes more.
Add the squash and cook an additional 3-4 minutes, removing the vegetables from the heat before the squash becomes soft. Sprinkle the vegetables with 1 teaspoon salt and 1/2 teaspoon pepper as they are cooking.
Pour the cream into the empty skillet and sprinkle with the Italian spices, and additional salt and pepper. Add the pasta and stir to coat. Heat on the stove until the sauce has thickened slightly and coats the pasta. Return the vegetables to the pan and stir to combine.
(If pasta is too dry, simply add a bit of the reserved pasta water until it reaches the desired consistency.) Taste the pasta and adjust salt and pepper to taste. Plate the pasta individually and then grate Parmesan on top, if desired. Enjoy!
Any variety of summer squash may be used in this recipe. You need a total of 4 cups squash. I love to use patty pan squash when it is available.