• Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. • Halve, core, and thinly slice bell pepper. Trim and halve zucchini lengthwise; slice crosswise into 1/2-inchthick half-moons. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

• Toss bell pepper and zucchini on a baking sheet with a large drizzle of olive oil, salt, and pepper. • Roast on top rack until tender and lightly charred, 15-18 minutes.

• Once water is boiling, add farfalle to pot. Cook until al dente, 9-11 minutes. • Reserve 11/2 cups pasta cooking water (2 cups for 4 servings), then drain. Keep empty pot handy for next step.

• Heat a drizzle of olive oil in empty pot used for pasta over medium heat. Add scallion whites and 1 tsp Italian Seasoning (2 tsp for 4 servings); cook, stirring, for 1 minute. (Be sure to measure—we sent more Italian Seasoning.) • Whisk in cheese roux and 1 cup reserved pasta cooking water (11/2 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 farfalle, peas, half the Parmesan (save the rest for serving), half the lemon zest, 2 TBSP butter (4 TBSP for 4 servings), and a big squeeze of lemon juice to pot with sauce. Cook, stirring, until butter has melted and farfalle 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, pepper, and more lemon zest or lemon juice if you like.

• Divide pasta primavera between plates. Top with scallion greens and remaining Parmesan. Serve with any remaining lemon wedges on the side.