Before starting, wash and dry all produce. Heat Guide for Step 2: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Trim, then halve snap peas. Zest, then juice half the lemon. Cut remaining lemon into wedges. Peel, then mince or grate garlic. Thinly slice chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini. Season with garlic salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add garlic, snap peas and 1/2 tsp chilis. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min.

Remove the pan from heat, then add spinach, pesto, cream, goat cheese, lemon zest and 1 tbsp lemon juice (dbl for 4 ppl). Season with pepper, then stir until spinach wilts, 1-2 min. Set aside.

When sauce is done, add linguine to the boiling water. Cook, stirring occasionally, until linguine is tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat.

Add veggies, sauce, reserved pasta water, half the Parmesan and 2 tbsp butter (dbl for 4 ppl) to the pot with linguine. Season with salt and pepper, then toss to combine. Divide zucchini and lemon linguine between bowls. Sprinkle remaining Parmesan over top. Squeeze over a lemon wedge, if desired. Sprinkle with any remaining chilis, if desired.