Rainbow Veggie Parmesan Noodles

Loaded with shaved veggie ribbons and cherry tomatoes, this creamy noodle dish is like a jazzed-up alfredo that’s both light and dreamy.

Ingredients:

12 oz Wide Egg Noodles

2 Tbsps olive oil

4 each garlic, sliced

3 Tbsps butter

1 each onion, thinly sliced

1 Tbsp fresh thyme, finely chopped

1 each Large carrot, shaved into ribbons with vegetable peeler

1 each Zucchini, shaved into ribbons with vegetable peeler

1/2 each Small butternut squash, peeled, seeded and shaved into ribbons

1/2 tsp salt

1/2 tsp freshly ground black pepper

2 cups cherry tomatoes

1 cup heavy whipping cream

1/2 cup vegetable broth

1 cup grated Parmesan cheese, divided

2 Tbsps fresh parsley leaves

Cook noodles according to package directions, drain.
Into large skillet set over medium heat, add oil. Add half the garlic slices and cook, stirring frequently, for 3 to 5 minutes or until golden and crispy; using slotted spoon, transfer garlic slices to small plate; reserve skillet.
Add butter to reserved skillet set over medium-high heat; stir until melted. Add onion, remaining garlic slices and thyme; cook, stirring occasionally, for 2 to 3 minutes or until starting to soften. Stir in carrot, zucchini, squash, salt and pepper. Cook, stirring occasionally, for 5 to 7 minutes or until starting to soften.
Stir in tomatoes, cream and broth; bring to a boil. Cook, stirring frequently, for 3 to 5 minutes or until sauce has started to thicken. Reduce heat to low. Stir in 1/2 cup Parmesan.
Stir in noodles. Cook, stirring frequently, for 1 to 2 minutes or until sauce clings to noodles well.
Divide noodles mixture among bowls. Top with remaining Parmesan, parsley and reserved crispy fried garlic.
Tips: To shave carrots and zucchini into ribbons, lay vegetable flat on a counter or cutting board. Using vegetable peeler, peel along the length of the vegetable to create a ribbon. Repeat the process, rotating as necessary, until the vegetable is too thin to peel. To shave the butternut squash, cut the squash in half lengthwise. Use the vegetable peeler to shave long slices along the cut side. Reserve any vegetable ends that cannot be shaved for stocks, soups or sauces.