Pasta Primavera with Salmon

🥘 Ingredients

• Italian seasoning
  1 tbsp
• Parmesan cheese
  ½ cup
• bell pepper
  1 unit
• black pepper
  1 tsp
• butter
  1 tbsp
• cheese roux concentrate
  1 oz
• chives
  ¼ oz
• cream cheese
  2 tbsp
• lemon
  1 unit
• olive oil
• paper towels
• pasta cooking water
  1½ cup
• peas
  4 oz
• penne pasta
  12 oz
• salmon
  20 oz
• salt
  1 tsp
• water
• zucchini
  1 unit

🍳 Cookware

• large pot
• baking sheet

1. 

   1

   Adjust rack to top position (top and middle position for 4 servings) and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry 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 .

   water, bell pepper: 1 unit, zucchini: 1 unit, chives: ¼ oz, 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, ⏱️ 10 minutes (you'll add more to the sheet then).

   olive oil, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Once water is boiling, add penne pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 11 minutes . Reserve pasta cooking water (2 cups for 4 servings), then drain. (Keep empty pot handy for step 5.)

   penne pasta: 12 oz, pasta cooking water: 1½ cup
4. 

   4

   Pat salmon * 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, skin sides down. (For 4 servings, leave veggies roasting and lightly oil a second baking sheet; add salmon and roast on middle rack.) Roast on top rack until salmon is cooked through and veggies are lightly browned and tender, ⏱️ 10 minutes .

   salmon: 20 oz, paper towels
5. 

   5

   Heat a drizzle of olive oil in pot used for pasta over medium heat. Add 1 tsp Italian seasoning (2 tsp for 4 servings); cook, stirring, ⏱️ 30 seconds . (Be sure to measure the Italian Seasoning; we sent more.) Whisk in cheese roux concentrate and 1 cup reserved pasta cooking water (1½ cups for 4). Cook, whisking, until slightly thickened, ⏱️ 3 minutes . Reduce heat to medium low and whisk in cream cheese until smooth.

   Italian seasoning: 1 tbsp, cheese roux concentrate: 1 oz, cream cheese: 2 tbsp
6. 

   6

   Add drained penne, peas , half the Parmesan cheese (save the rest for serving), half the lemon zest, butter (2 TBSP for 4 servings), and a big squeeze of lemon juice to pot with sauce. Cook, stirring, until butter has melted and 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. TIP: For an extra-rich experience, stir in 1 TBSP butter (2 TBSP for 4).

   peas: 4 oz, Parmesan cheese: ½ cup, butter: 1 tbsp
7. 

   7

   Divide pasta between plates. Top with salmon, chives, and remaining Parmesan. Serve with any remaining lemon wedges on the side.