Pasta Primavera

🥘 Ingredients

• Parmesan cheese
  6 tbsp
• Tuscan Heat Spice
  1 tbsp
• butter
  2 tbsp
• cooking oil
  1 tsp
• cream sauce base
  8 oz
• creme fraiche
  4 tbsp
• lemon
  1
• olive oil
  1 tsp
• peas
  4 oz
• penne pasta
  12 oz
• pepper
• red bell pepper
  2 unit
• salt
• scallions
  4 unit
• veggie stock concentrate
  2 unit
• zucchini
  2 unit

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat the oven to 450 degrees. 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 1/2-inch-thick half-moons. Trim and thinly slice scallions , separating whites from greens. Zest and quarter lemon using a zester .

   red bell pepper: 2 unit, zucchini: 2 unit, scallions: 4 unit, lemon: 1
2. 

   2

   Toss bell pepper and zucchini on a baking sheet with a drizzle of cooking oil , salt , and pepper . Roast on the top rack until tender and lightly charred, ⏱️ 18 minutes .

   cooking oil: 1 tsp, salt, pepper
3. 

   3

   Once the water is boiling, add penne pasta . Cook, stirring occasionally, until al dente, ⏱️ 11 minutes . Reserve 1 1/2 cups pasta cooking water (2 cups for 4 servings) and then drain in a strainer . Keep the empty pot handy.

   penne pasta: 12 oz
4. 

   4

   Heat a drizzle of olive oil in the large pot over medium heat. Add the scallion whites and the Tuscan Heat Spice (measure 1 tsp for 2 servings or 2 tsp for 4 servings); cook, stirring, ⏱️ 1 minute . (Be sure to measure the Tuscan Heat Spice; we sent more.) Whisk in cream sauce base , veggie stock concentrate , and 1/4 cup of the reserved pasta water (or 1/2 cup for 4). Cook, whisking, until slightly thickened, ⏱️ 3 minutes . Reduce heat to medium low and whisk in creme fraiche until smooth, using a whisk .

   olive oil: 1 tsp, Tuscan Heat Spice: 1 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 (save the rest for serving), half the lemon zest, and butter (to the pot with the sauce; use 1 tsp? no, use 1 tbsp for 2 servings or 2 tbsp for 4). Cook, stirring, until the butter has melted and the penne is coated in a creamy sauce. TIP: If needed, stir in more reserved pasta water a splash at a time. Stir in the roasted veggies. Taste and season with salt and pepper. For extra richness, stir in another 2 tbsp of butter for 4 servings.

   peas: 4 oz, Parmesan cheese: 6 tbsp, butter: 2 tbsp
6. 

   6

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