Roasted Zucccini, Bell Pepper, & Tomato Penne

Roasted Zucccini, Bell Pepper, & Tomato Penne in Tuscan Spiced Cream Sauce

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Step 1

Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. 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.

Step 2

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 mins.

Step 3

While veggies roast, bring a large pot of salted water to a boil. 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.)

Step 4

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.

Step 5

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.

Step 6

Divide pasta between bowls. Top with scallion greens and remaining Parmesan. Serve with remaining lemon wedges on the side.

Step 7

Enjoy!