Creamy Lemon Parmesan Pasta Primavera with Roasted Vegetables

Craving a rich, comforting pasta dish but also want to load up on vegetables? This creamy pasta primavera gives you the best of both worlds. Al dente bowtie pasta meets roasted bell pepper and zucchini, sweet peas and a luscious sauce brightened with lemon and Italian herbs. Every bite is finished with a shower of grated Parmesan for an irresistibly delicious dinner.

This recipe comes together quickly with simple, wholesome ingredients. The sauce is made from a cheese roux concentrate and cream cheese, creating a velvety texture without heavy cream. Roasting the vegetables brings out their natural sweetness and adds a slight char that complements the tangy lemon. Perfect for a weeknight meal that feels special!

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) and bring a large pot of salted water to a boil. Wash and dry all produce. Halve, core and thinly slice the bell pepper. Trim the zucchini, halve lengthwise, then slice into ½-inch half-moons. Trim and thinly slice the scallions, separating whites from greens. Zest the lemon and quarter it.
2. On a baking sheet, toss the bell pepper and zucchini with a drizzle of 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 the pasta. Keep the empty pot handy.
4. Heat a drizzle of olive oil in the same pot over medium heat. Add the scallion whites and 1 teaspoon Italian seasoning (2 teaspoons for 4 servings). Cook, stirring, for 1 minute. Whisk in the cheese roux concentrate and 1 cup of reserved pasta water (1½ cups for 4 servings). Cook, whisking, until slightly thickened, 2-3 minutes. Reduce heat to medium-low and whisk in the cream cheese until smooth.
5. Add the drained farfalle, peas, half of the Parmesan (save the rest for serving), half of the lemon zest, 1 tablespoon butter (2 tablespoons for 4 servings) and a generous squeeze of lemon juice. Cook, stirring, until the butter melts and the pasta is coated in a creamy sauce. If needed, add more reserved pasta water a splash at a time. Stir in the roasted vegetables. Season with salt and pepper to taste. Add more lemon zest or juice if desired.
6. Divide the pasta among plates. Top with the scallion greens and remaining Parmesan. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

How do I make this dish dairy-free?

Substitute the cheese roux concentrate, cream cheese, Parmesan and butter with dairy-free alternatives. Use a plant-based butter and vegan cream cheese. The sauce may be thinner, so add a little cornstarch slurry if needed.

Can I add protein?

Absolutely! Grilled chicken, shrimp or crispy tofu make great additions. Cook separately and toss in at the end.