Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
25
High
Nutrition per serving
Calories571.3 kcal (29%)
Total Fat32.8 g (47%)
Carbs54.5 g (21%)
Sugars7 g (8%)
Protein15.8 g (32%)
Sodium859.9 mg (43%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
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
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