• Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

• Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add zucchini; cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). • Add garlic and a big pinch of salt and pepper. Cook, stirring, until fragrant, 1-2 minutes more. • Turn off heat; transfer zucchini to a plate. Wipe out pan. Let pan cool for 1 minute.

• Once water is boiling, add tortelloni to pot. Cook until tender and floating to the top, 3-4 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

• While tortelloni cook, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for zucchini over medium-high heat. Add scallion whites and cook, stirring occasionally, until just softened, 1 minute. • Stir in cheese roux and ½ cup reserved pasta cooking water (1 cup for 4). (TIP: If tortelloni aren’t finished cooking, ladle pasta cooking water straight from pot.) Cook, stirring occasionally, until slightly thickened, 2-4 minutes. Reduce heat to low. • Whisk in cream cheese, Parmesan, a squeeze of lemon juice (big squeeze for 4), and a pinch of lemon zest (save remaining lemon for another use!); season with pepper.

• Stir tortelloni and zucchini into pan with sauce. If needed, stir in more reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce. • Evenly sprinkle panko over tortelloni mixture. TIP: If pan isn’t ovenproof, transfer mixture to a baking dish now. • Bake on top rack until panko is golden brown, 2-4 minutes.

• Garnish tortelloni bake with scallion greens and drizzle with as much hot sauce as you like. Divide between plates and serve.