Creamy Lemon Chicken Pasta Primavera with Roasted Vegetables

Craving a rich pasta dish but also a bounty of vegetables? With this recipe, you don’t have to choose between the two. Al dente penne pasta, green peas and roasted bell pepper and zucchini come together in a creamy, dreamy sauce brightened with lemon juice and aromatic Italian herbs.

Each plate is showered with grated Parmesan for an irresistibly delicious dinner. This hearty yet fresh meal is perfect for any night of the week.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce. Halve, core and thinly slice bell pepper. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2. Toss bell pepper and zucchini on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until tender and lightly charred, 15-18 minutes.
3. Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1½ cups pasta cooking water, then drain. (Keep empty pot handy for next step.)
4. Heat a drizzle of olive oil in pot used for pasta over medium heat. Add scallion whites and 1 tsp Tuscan Heat Spice; cook, stirring, 1 minute. Whisk in cream sauce base, stock concentrate and ¼ cup reserved pasta cooking water. Cook, whisking, until slightly thickened, 2-3 minutes. Reduce heat to medium low and whisk in crème fraîche until smooth.
5. Add drained penne, peas, half the Parmesan, half the lemon zest, 1 TBSP butter and a big squeeze of lemon juice to pot with sauce. Cook, stirring, until butter has melted and penne is coated in a creamy sauce. If needed, stir in more reserved pasta cooking water a splash at a time. Stir in roasted veggies. Taste and season with salt and pepper. Add more lemon zest or lemon juice if desired.
6. Divide pasta between plates or shallow bowls. Top with scallion greens and remaining Parmesan. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like fusilli or farfalle works well. Adjust cooking time according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk.

Can I make this vegetarian?

Absolutely! Omit the chicken and add extra vegetables like mushrooms or cherry tomatoes. You may also add a can of chickpeas for protein.