Roasted Zucchini & Bell Pepper Penne

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.