• Before starting, wash and dry all produce. 
• Bring a large pot of salted water to a boil over high.

• Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Core, then cut pepper into 1/2-inch pieces.
• Zest, then juice half the lemon (use same for 4 servings). 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 chilies!)

• To the boiling water, add linguine. Cook for 10-12 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1/4 cup (1/2 cup) pasta water. Strain linguine, then return to the pot, off heat.
• Meanwhile, cut bacon strips in half crosswise.
• Heat a large non-stick pan over medium-high. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.**
• Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.  
• Discard bacon fat from the pan, then carefully wipe the pan clean.

• Reheat the same pan over medium-high, add 1 tbsp (2 tbsp) oil, then zucchini and peppers. Season with garlic salt and pepper.
• Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
• Add garlic and 1/2 tsp (1 tsp) chilies. (Like things spicy? Add more chilies!)
• Cook for 1-2 min, stirring often, until fragrant.

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

• To the pot with linguine, add veggies and sauce, reserved pasta water, half the Parmesan and 2 tbsp (4 tbsp) butter. Season with salt and pepper, then toss to combine.
• Roughly chop bacon.
• Divide zucchini and lemon linguine between bowls.
• Sprinkle with bacon and remaining Parmesan.
• Squeeze a lemon wedge over top and sprinkle with any remaining chilies, if you like.

If you've opted to add bacon, cut strips in half crosswise. Heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Discard bacon fat from the pan, then carefully wipe clean. Use the same pan to cook veggies in step 4. 

Roughly chop bacon. Sprinkle bacon and remaining Parmesan over top.