Pasta Primavera (Hello Fresh)

 1 red bell pepper, thinly sliced

1 zucchini, halved and sliced into 1/2” half moon slices

2 scallions, thinly sliced, separating whites from greens

1 lemon, zested and quartered

6 oz penne pasta

1 TB Tuscan Heat Spice

4 oz cream sauce

2TB crème fraiche (or sour cream)

2TB vegetable stock

4 oz peas

3 TB Parmesan cheese

1TB butter 

Optional - 10 oz chicken breast cut into bite size pieces

Adjust rack to top position and preheat oven to 450 degrees. Toss bell pepper and zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast 15-18 minutes. Cook chicken on medium heat with a drizzle of oil, 4-6 minutes, until cook through.

Cook penne until al dente, 9-11 minutes. Reserve 1-1/2cups pasta water, then drain pasta. In same pot, drizzle olive oil, add scallions over medium heat and 1 tsp Tuscan Heat Spice. Cook 1 minute. Whisk in cream sauce, stock concentrate and 1/4 cup reserved pasta water. Cook 2-3 minutes until slightly thickened. Reduce heat and add crème fraiche, whisking 7 until smooth. Add drained pasta, peas, and half the Parmesan cheese, half the lemon zest, 1 TB butter, and a big squeeze of lemon juice to sauce. Stir until coated. Stir in roasted vegetables. Taste and season with salt and pepper. Top with scallion greens and additional cheese.