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Prep: <\/strong><\/p>\n Adjust rack to top position and preheat oven to 450\u00b0F. Bring a large pot of salted water<\/strong> to a boil. Wash and dry produce.<\/p>\n Halve, core, and thinly slice bell pepper.<\/strong> Trim and halve zucchini<\/strong> lengthwise, slice crosswise into \u00bd-inch-thick half-moons. Trim and thinly slice scallions,<\/strong> separating whites<\/strong> from greens.<\/strong> Zest and quarter lemon.<\/strong><\/p>\n Roast veggies: <\/strong><\/p>\n Toss bell pepper<\/strong> and zucchini<\/strong> on a baking sheet with a drizzle of oil, salt,<\/strong> and pepper.<\/strong> Roast on top rack until tender and lightly charred, 15-18 minutes. While veggies<\/strong> roast, rinse shrimp<\/strong> under cold water. Pat shrimp<\/strong> or chicken<\/strong> dry with paper towels, season with salt<\/strong> and pepper.<\/strong> Heat a drizzle of oil<\/strong> in a large pan over medium-high heat. Add shrimp<\/strong> or chicken<\/strong> in a single layer, cook, stirring occasionally, until cooked through, 3- to 5-minutes. Transfer to a plate.<\/p>\n Cook pasta: <\/strong><\/p>\n Once water<\/strong> is boiling, add pen<\/strong>ne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.<\/p>\n Reserve 1\u00bd cups pasta cooking water,<\/strong> then drain.<\/p>\n Make sauce: <\/strong><\/p>\n Heat a drizzle of olive oil in pot used for pasta over medium heat. Add scallion whites and 1 tsp Tuscan Heat Spice,<\/strong><\/span> cook, stirring, 1 minute.<\/p>\n Whisk in cream sauce base, stock concentrate,<\/strong> and \u00bc cup reserved pasta cooking water<\/strong>. Cook, whisking, until slightly thickened, 2- to 3-minutes.<\/p>\n Reduce heat to medium low and whisk in cr\u00e8me fra\u00eeche<\/strong> until smooth.<\/p>\n Toss pasta: <\/strong><\/p>\n Add drained penne, peas,<\/strong> half the Parmesan<\/strong> (save the rest for serving), half the lemon zest,<\/strong> 1 TBS butter,<\/strong> and a big squeeze of lemon juice<\/strong> to pot with sauce.<\/strong> Cook, stirring, until butter<\/strong> has melted and penne<\/strong> is coated in a creamy sauce.<\/strong><\/p>\n Tip:<\/strong> If needed, stir in more reserved pasta cooking water a splash at a time.<\/p>\n Stir in roasted<\/strong> veggies<\/strong>. Taste and season with salt<\/strong> and pepper<\/strong>. Add more lemon<\/strong>\u00a0zest<\/strong> or lemon juice<\/strong> if you like. Stir in shrimp<\/strong> or chicken<\/strong> along with roasted veggies.<\/strong><\/p>\n Tip:<\/strong> For an extra-rich experience, stir in another 1 TBS butter<\/strong>.<\/p>\n Serve: <\/strong><\/p>\n Divide pasta<\/strong> between plates or shallow bowls. Top with scallion<\/strong> greens<\/strong> and remaining Parmesan<\/strong>. Serve with any remaining lemon<\/strong> wedges<\/strong> on the side.<\/p>\n Makes 1 TBS<\/span><\/p>\n Penne with Lemon Parmesan Cream Sauce, Bell Pepper, Zucchini & Peas Yield: 2 Al dente penne pasta, green peas, and roasted bell pepper and zucchini, all tossed in a creamy sauce that\u2019s seasoned with lemon juice and aromatic with Italian herbs, then showered with grated Parmesan. Prep: 10 Cook: 30 1red bell pepper 1lemon 4oz cream sauce base 4oz peas 1zucchini 2scallions 10oz shrimp or chicken 6oz penne pasta 1TBS Tuscan heat spice (see below) 2TBS cr\u00e8me fra\u00eeche 1veggie stock…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2024\/03\/ShrimpPastaPrimaveraServe.jpg?resize=150%2C150\")
<\/p>\nTuscan Heat Spice<\/strong><\/span><\/h3>\n
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