• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and thinly slice garlic. Trim and quarter zucchini lengthwise; cut crosswise into 1⁄2-inch-thick pieces. Zest and quarter lemon. Finely chop parsley.

• Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. Add garlic and cook, stirring occasionally, until golden and fragrant, 1 minute. TIP: Keep a close eye on the garlic to avoid burning. Remove from heat as soon as it turns a pale golden color. • Turn off heat; using a slotted spoon, transfer garlic to a paper-towel-lined plate. Wipe out pan.

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water, then drain and set aside. • While pasta cooks, heat a drizzle of oil in pan used for garlic over medium- high heat. Add zucchini and cook, stirring, until tender and lightly golden, 5-6 minutes. Season with salt and pepper. • Transfer to a plate.

• While zucchini cooks, open package of chicken* and drain off any excess liquid; season with salt and pepper. • Once zucchini is done, heat a drizzle of oil in same pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Reduce heat to medium. **Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken. Cook, stirring occasionally, until opaque and cooked through, 4-6 minutes.**

• Stir in cream sauce base, 1⁄4 cup reserved pasta cooking water (1⁄2 cup for 4 servings), and a big squeeze of lemon juice; cook, stirring occasionally, until thickened, 2-3 minutes. TIP: If sauce seems too thick, stir in another splash or two of pasta cooking water.

• Add drained penne, toasted garlic, zucchini, half the Parmesan, half the parsley, half the lemon zest (use all the zest if desired), and 2 TBSP butter (3 TBSP for 4 servings) to pan with sauce. Toss to combine. Season with salt and pepper. TIP: If needed, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce. • Divide pasta between bowls. Top with remaining Parmesan and remaining parsley. Serve with remaining lemon wedges on the side. ***Shellfish is fully cooked when internal temperature reaches 145°.***