One-Pan Pasta Primavera
with Lemon Parm Sauce, Bell Pepper, Zucchini & Peas
One-Pan Pasta Primavera
Bright vegetables and tender pasta come together in a silky lemon Parmesan sauce for a fresh, easy weeknight dinner with plenty of spring flavor.
Ingredients
For 2 servings
- 1 unit Bell Pepper
- 1 ounce Cheese Roux Concentrate
- 2 tablespoon Cream Cheese
- 6 ounce Farfalle
- 1 tablespoon Italian Seasoning
- 1 unit Lemon
- ¼ cup Parmesan Cheese
- 4 ounce Peas
- 2 unit Scallions
- 1 unit Zucchini
Additional Ingredients
- 2 tablespoon Butter
- 1 tablespoon Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories720
Protein22g
Carbs97g
Fat31g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a gluten-free version, use gluten-free pasta in place of the wheat pasta. For dairy-free needs, swap the cheese sauce components and Parmesan for plant-based alternatives, or use a little olive oil and extra lemon for richness.
What to serve with it
Serve with a crisp green salad, garlic bread, or roasted cherry tomatoes to keep the meal light and fresh. A chilled white wine or sparkling lemonade also works well with the lemony, cheesy flavors.
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