Pasta Primavera with Salmon
plus Lemon Sauce, Bell Pepper, Zucchini & Peas
Craving a rich pasta dish but also a bounty of veggies? Thanks to this recipe, you don’t have to choose between the two. Here, you’ll find al dente penne pasta and green peas, plus roasted bell pepper and zucchini, all tossed in a creamy, dreamy sauce that’s brightened with lemon juice and made aromatic with Italian herbs. Each plate is topped with tender roasted salmon and grated Parm for an im-pasta-bly delicious dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Bell Pepper
1 unit
Zucchini
¼ ounce
Chives
1 unit
Lemon
6 ounce
Penne Pasta
(Contains Wheat)
1 ounce
Cheese Roux Concentrate
(Contains Milk)
2 tablespoon
Cream Cheese
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
1 tablespoon
Italian Seasoning
4 ounce
Peas
10 ounce
Salmon
(Contains Fish)
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle position for 4 servings) and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, core, and thinly slice bell pepper. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Finely chop chives. Zest and quarter lemon.
• Toss bell pepper and zucchini on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack, 7-10 minutes (you’ll add more to the sheet then).
• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain. (Keep empty pot handy for step 5.)
• Pat salmon* dry with paper towels; season all over with salt and pepper. • Remove baking sheet from oven; carefully push veggies to one side. Lightly oil empty side of sheet; add salmon, skin sides down. (For 4 servings, leave veggies roasting and lightly oil a second baking sheet; add salmon and roast on middle rack.) • Roast on top rack until salmon is cooked through and veggies are lightly browned and tender, 8-10 minutes.
• Heat a drizzle of olive oil in pot used for pasta over medium heat. Add 1 tsp Italian Seasoning (2 tsp for 4 servings); cook, stirring, 30 seconds. (Be sure to measure the Italian Seasoning; we sent more.) • Whisk in cheese roux and 1 cup reserved pasta cooking water (1½ cups for 4). Cook, whisking, until slightly thickened, 2-3 minutes. • Reduce heat to medium low and whisk in cream cheese until smooth.
• Add drained penne, peas, half the Parmesan (save the rest for serving), half the lemon zest, 1 TBSP butter (2 TBSP for 4 servings), and a big squeeze of lemon juice to pot with sauce. Cook, stirring, until butter has melted and pasta is coated in a creamy sauce. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. • Stir in roasted veggies. Taste and season with salt and pepper. Add more lemon zest or lemon juice if you like. TIP: For an extra-rich experience, stir in 1 TBSP butter (2 TBSP for 4).
• Divide pasta between plates. Top with salmon, chives, and remaining Parmesan. Serve with any remaining lemon wedges on the side.
