Creamy Lemon Parmesan Pasta Primavera with Roasted Veggies

This creamy lemon parmesan pasta primavera is the perfect way to enjoy a rich, comforting pasta dish while loading up on colorful vegetables. Roasted bell pepper and zucchini add a smoky sweetness, while sweet peas bring a pop of color and freshness. The sauce is luxuriously creamy, brightened with lemon zest and juice and finished with a generous shower of Parmesan cheese.

Best of all, this dish comes together in about 30 minutes, making it an ideal weeknight dinner. The combination of al dente farfalle, tender roasted veggies and a silky lemon-Parmesan sauce is simply irresistible. Serve it as a main course or a hearty side-either way, it’s sure to become a favorite.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce FarfalleView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust a rack to the top position and preheat the oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, core and thinly slice the bell pepper. Trim and halve the zucchini lengthwise, then slice crosswise into ½-inch-thick half-moons. Trim and thinly slice the scallions, separating the whites from the greens. Zest and quarter the lemon.
2. Toss the bell pepper and zucchini on a baking sheet with a large drizzle of olive oil, salt and pepper. Roast on the top rack until tender and lightly charred, 15-18 minutes.
3. Once the water is boiling, add the farfalle and cook until al dente, 9-11 minutes. Reserve 1½ cups of pasta cooking water, then drain. Keep the empty pot handy for the next step.
4. Heat a drizzle of olive oil in the empty pot over medium heat. Add the scallion whites and 1 teaspoon Italian seasoning; cook, stirring, for 1 minute. Whisk in the cheese roux concentrate and 1 cup of the reserved pasta cooking water. Cook, whisking, until slightly thickened, 2-3 minutes. Reduce the heat to medium-low and whisk in the cream cheese until smooth.
5. Add the drained farfalle, peas, half the Parmesan (save the rest for serving), half the lemon zest, 2 tablespoons butter and a big squeeze of lemon juice to the pot with the sauce. Cook, stirring, until the butter has melted and the farfalle is coated in a creamy sauce. If needed, stir in more reserved pasta cooking water a splash at a time. Stir in the roasted vegetables. Taste and season with salt, pepper and more lemon zest or lemon juice if desired.
6. Divide the pasta primavera between plates. Top with the scallion greens and remaining Parmesan. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen peas instead of fresh?

Yes, frozen peas work perfectly. Add them directly to the sauce without thawing; they’ll warm through in the time it takes to toss everything together.

How do I make this dish dairy-free?

To make it dairy-free, substitute the butter with a plant-based alternative, use a dairy-free cream cheese and omit the Parmesan or use a vegan Parmesan substitute.

Can I add protein to this pasta primavera?

Absolutely! Grilled chicken, shrimp or tofu would be great additions. Simply cook your protein separately and stir it in at the end.