---
title: Pasta Primavera with Ranch Steak
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pasta-primavera-with-ranch-steak-696134d730d8e7c0c766a2b8
servings: 2
prep_time: "10 minutes"
cook_time: "20 minutes"
time_required: "30 minutes"
difficulty: Medium
allergens:
  - Milk
  - Wheat
tags:
  - Protein Smart
  - Pasta
  - Vegetables
rating: 4.5
rating_count: 5
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/pasta-primavera-with-ranch-steak.avif"
---

@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}

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.

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}.

Once water is boiling, add penne pasta to pot. Cook, stirring occasionally, until al dente ~{9%minutes}.

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}.

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.

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