Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Zest and quarter lemon.

Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ¾ cup pasta cooking water, then drain.

While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add pork*, scallion whites, garlic powder, salt, and pepper. Cook, breaking up meat into pieces, until lightly browned, 2-4 minutes.

Add zucchini and continue to cook, stirring constantly, until zucchini is tender and pork is cooked through, 2-3 minutes more. 

Stir in cream sauce base, cream cheese, basil paste, and ¼ cup pasta cooking water (½ cup for 4 servings). Simmer until slightly thickened, 1-2 minutes.

Reduce heat to low. To pan with sauce, add drained rigatoni and as much lemon juice and lemon zest as you like (we used the juice from one wedge and a pinch of zest; two wedges and a large pinch of zest for 4 servings). Toss to coat. (TIP: If needed, stir in additional reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce.) Taste and season with salt and pepper if desired.

Divide pasta between shallow bowls. Top with scallion greens. Serve with any remaining lemon wedges on the side.