Pasta Primavera

Name: Pasta Primavera with Lemon Sauce, Bell Pepper, Zucchini & Peas
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Bell Pepper; 1 unit Zucchini; 2 unit Scallions; 1 unit Lemon; 6 ounce Penne Pasta; 4 ounce Cream Sauce Base; 2 tablespoon Crème Fraîche; 3 tablespoon Parmesan Cheese; 1 tablespoon Tuscan Heat Spice; 4 ounce Peas; Salt; Pepper; 1 teaspoon Olive Oil; 1 tablespoon Butter; 1 teaspoon Cooking Oil; 1 unit Veggie Stock Concentrate

with Lemon Sauce, Bell Pepper, Zucchini & Peas

Recipe Development TeamPublished on September 27, 2022

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Craving a rich pasta dish but also a bounty of veggies? Thanks to this recipe, you don’t have to choose between the two. Here, you’ll find al dente penne 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 Parmesan for an im-pasta-bly delicious dinner.

Tags:

Veggie

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Bell Pepper

1 unit

Zucchini

2 unit

Scallions

1 unit

Lemon

6 ounce

Penne Pasta

(Contains: Wheat)

4 ounce

Cream Sauce Base

(Contains: Milk)

2 tablespoon

Crème Fraîche

(Contains: Milk)

3 tablespoon

Parmesan Cheese

(Contains: Milk)

1 tablespoon

Tuscan Heat Spice

4 ounce

Peas

1 unit

Veggie Stock Concentrate

Not included in your delivery

Salt

Pepper

1 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories730 kcal

Fat31 g

Saturated Fat16 g

Carbohydrate97 g

Sugar17 g

Dietary Fiber8 g

Protein22 g

Cholesterol75 mg

Sodium690 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Zester

•Baking Sheet

•Strainer

•Whisk

Instructions

• 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-inch-thick 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 drizzle of oil, salt, and pepper. Roast on top rack until tender and lightly charred, 15-18 minutes.

• Once water is boiling, add penne to pot. Cook, stirring occasionally, 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 Tuscan Heat Spice (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, stock concentrate, and ¼ cup reserved pasta cooking water (½ cup for 4). Cook, whisking, until slightly thickened, 2-3 minutes. • Reduce heat to medium low and whisk in crème fraîche until smooth.

• Add drained penne, peas, half the Parmesan (save the rest for serving), half the lemon zest, 1 TBSP 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 (2 TBSP for 4).