• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and halve zucchini lengthwise; cut into 1/2-inch-thick half-moons. Zest and quarter lemon.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 2 cups pasta cooking water (4 cups for 4 servings), then drain.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and season with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (You’ll use more Italian Seasoning in the next step.) Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). • Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan and let cool slightly.

• Pat pork dry with paper towels and season all over with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the Italian Seasoning— we sent more!) • Heat a drizzle of oil in same pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board to rest. Once pork is cool enough to handle, dice into bite-size pieces. Wipe out pan and let cool slightly. Swap in chicken or salmon for pork. Cook chicken until cooked through, 3-5 minutes per side, or cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a cutting board to rest.

• Return same pan to medium heat. Add 1 cup reserved pasta cooking water (11/2 cups for 4 servings) and cheese roux concentrate; whisk to combine. Cook, whisking, until slightly thickened, 2-3 minutes. • Reduce heat to medium low; whisk in cream cheese until melted and combined. (TIP: If needed, stir in more reserved cooking water a splash at a time.) Season lightly with pepper.

• Add drained spaghetti, Parmesan, 1 TBSP butter (2 TBSP for 4 servings), a big squeeze of lemon juice, and a pinch of lemon zest to pan with sauce. • Reduce heat to low. Cook, tossing, until butter is melted and pasta is coated in a creamy sauce, 1 minute. • Add zucchini and diced pork; toss to coat. • Taste and season with salt, pepper, and more lemon juice if desired. Once chicken is cool enough to handle, cut into bite-size pieces. Add to pan along with zucchini.

• Divide pasta between shallow bowls and serve with any remaining lemon wedges on the side. Serve salmon atop pasta. Chicken is fully cooked when internal temperature reaches 165°.