Pasta Primavera with Ranch Steak

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• cooking oil
  1 tbsp
• cream sauce base
  2 tbsp
• crème fraîche
  2 tbsp
• green bell pepper
  1 unit
• lemon
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• peas
  ½ cup
• penne pasta
  200 g
• ranch steak
  6 oz
• salt
  1 tsp
• scallions
  2 unit
• tuscan heat spice
  1 tsp
• veggie stock concentrate
  1 unit
• zucchini
  1 unit

🍳 Cookware

• large pot
• baking sheet

1. 

   1

   green bell pepper veggie stock concentrate zucchini peas crème fraîche cream sauce base lemon penne pasta ranch steak parmesan cheese scallions tuscan heat spice salt olive oil cooking oil butter black pepper

   green bell pepper: 1 unit, veggie stock concentrate: 1 unit, zucchini: 1 unit, peas: ½ cup, crème fraîche: 2 tbsp, cream sauce base: 2 tbsp, lemon: 1 unit, penne pasta: 200 g, ranch steak: 6 oz, parmesan cheese: ½ cup, scallions: 2 unit, tuscan heat spice: 1 tsp, salt: 1 tsp, olive oil: 2 tbsp, cooking oil: 1 tbsp, butter: 1 tbsp, black pepper: 1 tsp
2. 

   2

   Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce.
3. 

   3

   Toss green bell pepper and zucchini on a baking sheet with a drizzle of cooking oil, salt, and black pepper. Roast on top rack until tender and lightly charred ⏱️ 15 minutes .
4. 

   4

   Once water is boiling, add penne pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 9 minutes .
5. 

   5

   Heat a drizzle of olive oil in pot used for pasta over medium heat. Add scallion whites and tuscan heat spice; cook, stirring ⏱️ 1 minute .
6. 

   6

   Add drained penne, peas, half the parmesan cheese, half the lemon zest, butter, and a big squeeze of lemon juice to pot with cream sauce base and veggie stock concentrate. Cook, stirring, until butter has melted and penne is coated in a creamy sauce. If needed, stir in more reserved pasta cooking water a splash at a time.
7. 7

   Divide pasta between plates or shallow bowls. Top with scallion greens and remaining parmesan cheese. Serve with any remaining lemon wedges on the side.