• 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 1/2-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 11/2 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 (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 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.