Spring Primavera Pasta – Ripple Foods

Ingredients

• 16 ounces penne pasta
• 3 tablespoons vegan unsalted butter
• 1 ½ cups broccoli florets
• 1 cup sugar snap peas, cut into 1-inch pieces
• 1 cup (1 small) red bell pepper, diced
• 1 cup yellow onion, sliced thin
• 1 cup (1 small) zucchini, diced
• 1 tablespoon (3 cloves) garlic, minced
• 1 tablespoon lemon zest
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper flakes
• 1 ½ cups Ripple Half & Half
• 1 cup frozen green peas, thawed
• 3 ounces (¾ cup) shredded vegan parmesan cheese
• 4 tablespoons lemon juice, divided
• 2 teaspoons arrowroot starch
• For Finishing:
• 1 ½ cups grape tomatoes, halved
• 1 ounce (¼ cup) shredded vegan parmesan cheese
• ¼ cup fresh basil, chopped
• 2 tablespoons Italian parsley, chopped