Pasta Primavera with Ranch Steak

🥘 Ingredients

• Tuscan Heat Spice
  ⅔ tbsp
• black pepper
  1 tsp
• butter
  2 tbsp
• cooking oil
  1 tsp
• cream sauce base
  8 oz
• creme fraiche
  4 tbsp
• green bell pepper (sliced)
  2 unit
• lemon
  1
• olive oil
  1 tsp
• parmesan cheese (save the rest for serving)
  6 tbsp
• peas
  4 oz
• penne pasta
  12 oz
• salt
  1 tsp
• scallions (thinly sliced)
  4
• veggie stock concentrate
  2 unit
• zucchini
  2 unit

🍳 Cookware

• large pot
• zester
• baking sheet
• strainer
• whisk

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 produce. Halve, core, and thinly slice green 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 with a zester .

   green bell pepper: 2 unit (sliced), zucchini: 2 unit, scallions: 4 (thinly sliced), lemon: 1
2. 

   2

   Toss 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, ⏱️ 18 minutes .

   cooking oil: 1 tsp, 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 1½ cups pasta cooking water, then drain using a strainer . Keep empty pot handy for next step.

   penne pasta: 12 oz
4. 

   4

   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 . Using a whisk , whisk in cream sauce base , veggie stock concentrate , and ¼ cup reserved pasta cooking water. Cook, whisking, until slightly thickened, ⏱️ 3 minutes . Reduce heat to medium low and whisk in creme fraiche until smooth.

   olive oil: 1 tsp, Tuscan Heat Spice: ⅔ tbsp, cream sauce base: 8 oz, veggie stock concentrate: 2 unit, creme fraiche: 4 tbsp
5. 

   5

   Add drained penne, peas , half the parmesan cheese , 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 penne 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 another 1 TBSP butter.

   peas: 4 oz, parmesan cheese: 6 tbsp (save the rest for serving), butter: 2 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.