Roasted veggies penne

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450 Cut zucchini into 1/2 inch thick half moons Chop bell pepper and tomato into 1/2 inch sized pieces Mince garlic, trim and slice scallions, separate whites from greens. Zest and quarter lemon.

Step 2

Toss with oil and add to pan. Add 1 tsp of Tuscan heat spice, season with salt and pepper. Roast on middle rack for 20-25 mins

Step 3

Boil salted water. Cook pasta 9-11 mins. Reserve 1/2 c of pasta water when draining

Step 4

Add butter to pot on high heat, garlic scallion whites. Cook for 1 minute. Stir in cream cheese and remaining spice.

Step 5

Stir in 1/3 cup water then Parmesan and lemon zest. Stir in pasta, veggies, and splashes of reserved cooking water until creamy. Add a Squeeze of lemon. Top with scallion greens and Parmesan