Servings: 2

Half box penne Half box penne
1 small zucchini 1 small zucchini
3 T minced garlic 3 T minced garlic
1 lemon 1 lemon
2 oz cream cheese 2 oz cream cheese
4 T Tuscan Heat Spice Blend 4 T Tuscan Heat Spice Blend
1/4 C shredded parmesan ¼ C shredded parmesan
1 small tomato 1 small tomato
1 red bell pepper 1 red bell pepper
3 scallions 3 scallions
Salt Salt
Pepper Pepper
2 T. Butter 2 T. Butter
Olive oil Olive oil

1. Preheat oven to 450 degrees.
2. Cut zucchini into half moons. Dice bell pepper. Dice tomato.
3. Add vegetables to cookie sheet. Drizzle with olive oil, 1 t Tuscan Heat Spice Blend, salt and pepper. Roast 20 to 25 minutes.
4. Boil penne in salted water. Reserve ½ C pasta water and drain.
5. Chop scallions. Zest and quarter lemon.
6. Using same pot, sdd butter, garlic, and scallions; stir until soft.
7. Stir in cream cheese and remaining Tuscan Heat Spice Blend. Salt and Pepper.
8. Stir in ⅓ C water until combined. Add parmesan cheese and lemon zest.
9. Stir in veggies and pasta. Add pasta water as needed. Squeeze lemon juice, add salt and pepper.