Roasted Zucchini & Bell Pepper Penne
in Tuscan-Spiced Cream Sauce
- Wheat
- Milk
Having trouble drumming up exciting ways to get your veggies in? We’ve been there... which is why we’re obsessed with this jam-packed pasta. Zucchini, bell pepper, and tomato roast until tender, then are tossed with al dente penne and a creamy, garlicky sauce seasoned with Italian herbs and spices. Each bowl’s garnished with Parm for good measure—if you needed ANY further proof that everything’s better in pasta form, this right here is it!
Ingredients
1 unit
Penne Pasta
(Contains: Wheat)
1 unit
Zucchini
1 clove
Garlic
1 unit
Lemon
2 unit
Cream Cheese
(Contains: Milk)
1 unit
Tuscan Heat Spice
1 unit
Parmesan Cheese
(Contains: Milk)
1 unit
Tomato
1 unit
Bell Pepper
1 unit
Scallions
Not included in your delivery
Salt
Pepper
2 tablespoon
Butter
(Contains: Milk)
2 teaspoon
Olive Oil
Nutrition Values
Cooking Steps
Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini lengthwise; cut crosswise into ¾-inch-thick half-moons. Core, deseed, and dice bell pepper into ½-inch pieces. Cut tomato into ½-inch-thick wedges.
Toss zucchini, bell pepper, and tomato on a baking sheet with a large drizzle of olive oil, 1 tsp Tuscan Heat Spice (you’ll use the rest later), salt, and pepper. (For 4 servings, divide veggies between 2 sheets; roast on middle and top racks.) Roast on middle rack until browned and tender, 20-25 minutes.
Meanwhile, peel and finely chop garlic. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Once water is boiling, add pasta to pot; cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain and set aside. (Keep empty pot handy for the next step.)
Heat pot used for pasta over medium-high heat. Add 2 TBSP butter (4 TBSP for 4 servings), garlic, and scallion whites; cook, stirring, until softened, 1 minute. Stir in cream cheese and remaining Tuscan Heat Spice. Season with salt and pepper.
Stir ⅓ cup plain water (½ cup for 4 servings) into pot until combined, then add half the Parmesan (save the rest for serving) and lemon zest to taste. Stir in drained pasta, roasted veggies, and splashes of reserved pasta cooking water as needed until everything is coated in a creamy sauce. Stir in a squeeze of lemon juice and season with salt and pepper.
Divide pasta between bowls. Top with scallion greens and remaining Parmesan. Serve with remaining lemon wedges on the side.
