• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim ends from zucchini; shave zucchini lengthwise into thin ribbons using a peeler, rotating as you go, until you get to the seedy core. Finely chop core. • Dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

• Once water is boiling, gently add ravioli to pot. Immediately reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. • Reserve 1 cup pasta cooking water, then drain. TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible. **While pasta cooks, open package of chicken* and drain off any excess liquid; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or sausage* and cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.**

• Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add chopped zucchini, tomato, scallion whites, and 1 tsp Italian Seasoning (2 tsp for 4 servings; use the rest of the Italian Seasoning as you like). Cook until veggies are just softened, 1-2 minutes. Season with salt and pepper. **Use pan used for chicken or sausage here.**

• Reduce heat under pan with veggies to medium, then stir in stock concentrate, 1⁄4 cup reserved pasta cooking water (1/3 cup for 4 servings), and a squeeze of lemon juice. Reduce heat to low and cook, 1-2 minutes. • Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until sauce reaches a creamy consistency.

• Separate zucchini ribbons with your hands, then stir into pan with sauce. • Gently stir in drained ravioli. Simmer until sauce has thickened, 1-2 minutes. Season with salt and pepper. Stir in lemon zest to taste. **Stir sausage into sauce along with zucchini ribbons.**

• Divide pasta between bowls. Garnish with scallion greens and Parmesan. Serve with remaining lemon wedges on the side. ***Chicken Sausage is fully cooked when internal temperature reaches 165°.***