• Bring a medium pot of salted water to a boil. Wash and dry produce. • Peel and mince garlic. Trim ends from zucchini. Shave zucchini lengthwise into thin ribbons using a peeler, rotating as you go, until you get to the seedy core; discard core.

• Heat a large, dry pan over mediumhigh heat. Add almonds and cook, stirring often, until golden brown and toasted, 2-4 minutes. Remove pan from heat; transfer almonds to a plate.

• Once water is boiling, add ravioli* to pot and reduce heat to low. Cook until tender and floating to the top, 3-4 minutes. Reserve 1/4 cup pasta cooking water, then drain.

• Meanwhile, heat a drizzle of olive oil in pan used for almonds over medium-high heat. Add garlic and cook until fragrant, 30 seconds. • Add tomato paste and paprika; cook, stirring, for 30 seconds. • Stir in 1/2 cup plain water, cream cheese, 1 TBSP butter, and a pinch of salt and pepper. Bring to a simmer and cook until thoroughly combined and saucy, 1-2 minutes. • 4 SERVINGS: Use 1 cup plain water and 2 TBSP butter.

• Add zucchini ribbons to pan with sauce, tossing to combine, until warm and slightly wilted, 1-2 minutes.

• Stir ravioli into pan with sauce mixture until thoroughly coated, adding splashes of reserved pasta cooking water if needed. • Divide pasta between bowls. Top with Parmesan and almonds and serve.