• Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. • Halve bell pepper; remove stem and seeds. Place on a baking sheet; drizzle each half with olive oil and season with salt and pepper. Arrange cut sides down. • Roast on top rack until tender, 20-25 minutes.

• While bell pepper roasts, trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and quarter lemon.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add scallion whites; cook, stirring, 1 minute. • Add tomato; cook, stirring, until slightly softened, 2-3 minutes. • Add 1⁄3 cup water (1/2 cup for 4) and cream cheese. Bring to a boil, then reduce to a low simmer. Cook until sauce has thickened, 2-4 minutes. Season with salt and pepper. Turn off heat.

• Once water is boiling, add tortelloni to pot. Cook, stirring occasionally, until tender and floating to the top, 3-5 minutes. • Reserve 1/2 cup pasta cooking water, then drain.

• Transfer roasted bell pepper to a cutting board; thinly slice. • Heat pan with sauce over medium-low heat. Stir in drained tortelloni, sour cream, half the Parmesan, 1 TBSP butter (2 TBSP for 4 servings), and as much lemon zest and lemon juice as you like. Season with salt and pepper. Cook until cheese has melted and pasta is coated, 30-60 seconds. • Stir in sliced bell pepper. If needed, stir in reserved pasta cooking water a splash at a time until tortelloni is coated in a creamy sauce.

• Divide tortelloni between bowls. Sprinkle with scallion greens and remaining Parmesan. Serve with any remaining lemon wedges on the side.