Creamy Lemon Parmesan Pasta Primavera with Roasted Vegetables

This creamy lemon parmesan pasta primavera is the perfect way to enjoy a bounty of vegetables in a rich, satisfying dish. Roasted bell pepper and zucchini add a sweet, charred flavor, while green peas bring a pop of color and sweetness. The sauce is a dreamy blend of cream cheese, parmesan and a touch of Italian seasoning, brightened with fresh lemon juice and zest.

Best of all, everything comes together in one pot (plus a baking sheet for roasting), making cleanup a breeze. Serve it as a hearty vegetarian main or a side dish alongside your favorite protein. Either way, it’s a crowd-pleaser that’s sure to become a regular in your dinner rotation.

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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 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with rack in top position. 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 crosswise into ½-inch half-moons. Trim and thinly slice the scallions, separating white and green parts. Zest the lemon, then quarter it.
2. On a baking sheet, toss the bell pepper and zucchini with a 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 the pasta. Keep the empty pot handy.
4. In the same pot, heat a drizzle of olive oil 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 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 the parmesan (reserve the rest for serving), half the lemon zest, 2 tablespoons butter (4 tablespoons for 4 servings) and a big squeeze of lemon juice to the pot. 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. Taste and adjust seasoning with salt, pepper and additional lemon zest or juice if desired.
6. Divide the pasta among plates. Top with scallion greens and the remaining parmesan. Serve with 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 quickly.

What can I substitute for cheese roux concentrate?

You can make a quick roux by melting 1 tablespoon butter and whisking in 1 tablespoon flour, then adding 1/2 cup milk or cream. Alternatively, use 1/4 cup heavy cream mixed with 1/4 cup grated parmesan.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or milk to loosen the sauce.