Creamy Lemon Parmesan Pasta Primavera with Roasted Vegetables

This creamy pasta primavera is the perfect way to enjoy a rich, satisfying pasta dish while loading up on colorful vegetables. Roasted bell pepper and zucchini bring a sweet, tender char, while sweet peas add a pop of freshness. Everything is tossed with al dente bowtie pasta in a luscious lemon parmesan sauce that’s bright, herby and irresistibly creamy.

Finished with a shower of grated parmesan and a squeeze of lemon, this dish is a celebration of spring flavors. It comes together in just 30 minutes, making it an ideal weeknight dinner that feels special without the fuss.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Farfalle PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While the pasta cooks, preheat your oven to 425°F (220°C). Toss the diced zucchini and bell pepper with 1 tsp cooking oil, salt and pepper. Spread on a baking sheet and roast for 15-18 minutes, until tender and lightly charred.
3. In a large skillet, melt the butter and 1 tbsp olive oil over medium heat. Add the sliced scallions and cook for 1 minute until fragrant.
4. Stir in the Italian seasoning, cheese roux concentrate and cream cheese. Cook, whisking constantly, until smooth and creamy. Add the lemon zest and juice, then gradually stir in the reserved pasta water to reach your desired sauce consistency.
5. Add the cooked pasta, roasted vegetables and peas to the skillet. Toss everything together until well coated and heated through, about 2 minutes.
6. Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste. Serve immediately, garnished with extra Parmesan if desired.

Recipe Tips

FAQ

Can I make this pasta primavera gluten-free?

Yes, simply use gluten-free farfalle or your favorite gluten-free pasta shape. The rest of the ingredients are naturally gluten-free, but double-check the cheese roux concentrate if you’re sensitive.

How do I store leftovers?

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

Can I add protein to this dish?

Absolutely! Grilled chicken, shrimp or even crispy chickpeas would be delicious additions. Cook the protein separately and toss it in with the pasta at the end.