One-Pan Pasta Primavera
with Lemon Parm Sauce, Bell Pepper, Zucchini & Peas
Craving a rich pasta dish but also a bounty of veggies? Thanks to this dish, you don’t have to choose between the two. Here, you’ll find al dente bowtie pasta, green peas, and roasted bell pepper and zucchini, all tossed in a creamy, dreamy sauce that’s brightened with lemon juice and made aromatic with Italian herbs. Each plate is showered with grated Parm for an im-pasta-bly delicious dinner.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
1 unit
Bell Pepper
1 unit
Zucchini
2 unit
Scallions
1 unit
Lemon
6 ounce
Farfalle
(ContainsWheat)1 ounce
Cheese Roux Concentrate
(ContainsMilk)2 tablespoon
Cream Cheese
(ContainsMilk)¼ cup
Parmesan Cheese
(ContainsMilk)1 tablespoon
Italian Seasoning
4 ounce
Peas
Not included in your delivery
Salt
Pepper
1 tablespoon
Olive Oil
2 tablespoon
Butter
(ContainsMilk).jpg)
• 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 bell pepper. Trim and halve zucchini lengthwise; slice crosswise into ½-inchthick half-moons. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
• Toss bell pepper and zucchini on a baking sheet with a large drizzle of olive oil, salt, and pepper. • Roast on top rack until tender and lightly charred, 15-18 minutes.
• Once water is boiling, add farfalle to pot. Cook until al dente, 9-11 minutes. • Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain. Keep empty pot handy for next step.
• Heat a drizzle of olive oil in pot used for pasta over medium heat. Add scallion whites and 1 tsp Italian Seasoning (2 tsp for 4 servings); cook, stirring, for 1 minute. (Be sure to measure the Italian Seasoning—we sent more.) • Whisk in cheese roux and 1 cup reserved pasta cooking water (1½ cups for 4). Cook, whisking, until slightly thickened, 2-3 minutes. • Reduce heat to medium low and whisk in cream cheese until smooth.
• Add drained farfalle, peas, half the Parmesan (save the rest for serving), half the lemon zest, 2 TBSP butter (4 TBSP for 4 servings), and a big squeeze of lemon juice to pot with sauce. Cook, stirring, until butter has melted and farfalle 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.
• Divide pasta primavera between plates. Top with scallion greens and remaining Parmesan. Serve with any remaining lemon wedges on the side.