Creamy penne primavera

Updated at: Wed, 10 Jul 2024 20:15:52 GMT

Step 1

Bring a large pot of salted water to a boil. Wash and dry All produce. Trim and halve zucchini lengthwise and slice crosswise into half inch thick half moons. Trim and quarter mushrooms. Peel and chop garlic. Zest and quarter lemon.

Step 2

In a large pan, Pour a large drizzle of olive oil and cook garlic until fragrant. Add zucchini and mushrooms with Italian seasoning and cook until softened 14 to 16 minutes.

Step 3

Once water is boiling, add pasta to pot. Cook until Al dente, 9 to 11 minutes. Reserve one cup of pasta cooking water, then drain. Keep empty pot handy for the next step.

Step 4

Add two tablespoons of butter, a drizzle of Olive oil, and garlic to pot used for pasta and heat over medium. Cook, stirring, until garlic is fragrant, 30 seconds. Add peas and cook until warmed through, 1 minute. Add 1/2 cup of reserved pasta cooking water, cream cheese, and Parmesan cheese. Stir until combined and thickened, 1 to 2 minutes. Turn off heat.

Step 5

Once veggies are done, add to sauce over medium Heat and add drained pasta, lemon zest, and a squeeze of lemon juice. Toss, adding splashes of reserved pasta cooking water as needed, until everything is coated in a creamy sauce.

Step 6

Divide pasta between bowls and top with Parmesan cheese. Serve with remaining lemon wedges on the side.

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