• Bring a medium pot (use large pot for 4 servings) of salted water to a boil. Once boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. • Meanwhile, wash and dry produce. Trim and halve zucchini lengthwise; thinly slice into half moons. Dice tomato.

• Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; cook, stirring occasionally, until browned and tender, 5-6 minutes. Season with salt and pepper. Turn off heat heat; transfer to a small bowl. Wipe out pan. • Heat another drizzle of oil in same pan over medium-high heat. Add turkey*, Italian Seasoning, and 1/2 tsp salt (1 tsp for 4 servings). Cook, breaking up meat into pieces, until almost cooked through, 3-4 minutes. • Stir in stock concentrate and 1/4 cup plain water (1⁄3 cup for 4); cook until water has absorbed and turkey is cooked through, 1-2 minutes more. Stir in zucchini and tomato.

• Reduce heat to medium low; stir in pesto, cream cheese, sour cream, 1 TBSP butter (2 TBSP for 4 servings), and 1/4 cup reserved pasta cooking water (1⁄3 cup for 4) until combined. (TIP: Ladle pasta cooking water straight from the pot if pasta isn’t finished cooking yet.) Season with salt and pepper.

• Stir drained penne into pan with sauce; toss to coat. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide pasta between plates and serve.