Pasta Primavera with Salmon

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  ¼ tsp
• butter
  1 tbsp
• cheese roux concentrate
  1 unit
• chives
  1 tbsp
• cream cheese
  2 oz
• italian seasoning
  1 tsp
• lemon
  1 unit
• olive oil
  1 tbsp
• parmesan cheese
  2 tbsp
• peas
  1 c
• penne pasta
  8 oz
• salmon fillets
  2 unit
• salt
  ½ tsp
• zucchini
  1 unit

🍳 Cookware

• large pot
• baking sheet

1. 

   1

   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. Halve, core, and thinly slice bell pepper . Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Finely chop chives . Zest and quarter lemon .

   bell pepper: 1 unit, zucchini: 1 unit, chives: 1 tbsp, lemon: 1 unit
2. 

   2

   Toss bell pepper and zucchini on a baking sheet with a drizzle of olive oil , salt , and black pepper . Roast on top rack ⏱️ 7 minutes until slightly softened.

   olive oil: 1 tbsp, salt: ½ tsp, black pepper: ¼ tsp
3. 

   3

   Once water is boiling, add penne pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 9 minutes . Reserve 1½ cups pasta cooking water, then drain. (Keep empty pot handy for next step.)

   penne pasta: 8 oz
4. 

   4

   Pat salmon fillets dry with paper towels; season all over with salt and pepper. Remove baking sheet from oven; carefully push veggies to one side. Lightly oil empty side of sheet; add salmon fillets, skin sides down. Roast on top rack until salmon fillets are cooked through and veggies are lightly browned and tender ⏱️ 8 minutes .

   salmon fillets: 2 unit
5. 

   5

   Heat a drizzle of olive oil in pot used for pasta over medium heat. Add italian seasoning ; cook, stirring, ⏱️ 30 seconds . Whisk in cheese roux concentrate and 1 cup reserved pasta cooking water. Cook, whisking, until slightly thickened ⏱️ 2 minutes . Reduce heat to medium low and whisk in cream cheese until smooth.

   italian seasoning: 1 tsp, cheese roux concentrate: 1 unit, cream cheese: 2 oz
6. 

   6

   Add drained penne pasta, peas , half the parmesan cheese , half the lemon zest, butter , and a big squeeze of lemon juice to pot with sauce. Cook, stirring, until butter has melted and penne pasta is coated in a creamy sauce. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. Stir in roasted veggies. Taste and season with salt and pepper. Add more lemon zest or lemon juice if you like.

   peas: 1 c, parmesan cheese: 2 tbsp, butter: 1 tbsp
7. 

   7

   Divide penne pasta between plates. Top with salmon fillets, chives, and remaining parmesan cheese. Serve with any remaining lemon wedges on the side.