Pasta Primavera

🥘 Ingredients

• butter
  1 tbsp
• cooking oil
  1 tbsp
• cream sauce base
  1 c
• crème fraîche
  2 tbsp
• lemon
  1 unit
• olive oil
  1 tbsp
• parmesan cheese
  ¼ cup
• peas
  1 c
• penne pasta
  8 oz
• red bell pepper
  1 unit
• scallions
  2 unit
• tuscan heat spice
  1 tsp
• veggie stock concentrate
  1 unit
• zucchini
  1 unit

🍳 Cookware

• large pot
• baking sheet

1. 

   1

   Preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, core, and thinly slice red bell pepper . Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions , separating whites from greens. Zest and quarter lemon .

   red bell pepper: 1 unit, zucchini: 1 unit, scallions: 2 unit, lemon: 1 unit
2. 

   2

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

   cooking oil: 1 tbsp
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

   Heat a drizzle of olive oil in pot over medium heat. Add scallion whites and tuscan heat spice ; cook, stirring ⏱️ 1 minute . Whisk in cream sauce base , veggie stock concentrate , and ¼ cup reserved pasta cooking water. Cook, whisking, until slightly thickened ⏱️ 2 minutes . Reduce heat to medium low and whisk in crème fraîche until smooth.

   olive oil: 1 tbsp, tuscan heat spice: 1 tsp, cream sauce base: 1 c, veggie stock concentrate: 1 unit, crème fraîche: 2 tbsp
5. 

   5

   Add drained penne, 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 is coated in a creamy sauce. 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: ¼ cup, butter: 1 tbsp
6. 

   6

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