• Adjust rack to top position and preheat oven to 450 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons. Halve tomatoes; cut into 1/2-inch-thick wedges. Halve, peel, and thinly slice shallot. Mince garlic.

• Toss zucchini and tomatoes on a baking sheet with a drizzle of oil, salt, and pepper. • Roast until browned and tender, 15-20 minutes. While veggies roast, pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or sausage; cook, stirring frequently, until cooked through, 4-6 minutes.

• Meanwhile, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10 seconds. • Stir in garlic, 1 tsp Italian Seasoning (2 tsp for 4), 1/2 tsp salt (1 tsp for 4), and a pinch of chili flakes.

• Melt 1/2 TBSP plain butter (1 TBSP for 4 servings) in a small pan over medium high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. • Turn off heat; season with salt and pepper. Once water is boiling, add tortelloni to pot. Cook until al dente, 3-4 minutes. • Reserve 1/2 cup pasta cooking water, then drain.

• Heat a drizzle of olive oil in pot used for tortelloni over medium-high heat. Add shallot; cook, stirring, until softened, 1-2 minutes. Add garlic herb butter; cook until melted, 30-60 seconds. • Stir in 1/4 cup reserved pasta cooking water (1⁄3 cup for 4 servings). Add cooked tortelloni; stir to coat. If needed, stir in more reserved pasta cooking water a splash at a time until tortelloni is thoroughly coated in sauce. • Turn off heat; season with salt and pepper. Stir in cooked chicken or sausage along with tortelloni.

• Divide tortelloni between bowls. Top with roasted veggies. Sprinkle with Parmesan, toasted panko to taste, and a pinch of remaining chili flakes if desired. Serve. Chicken is fully cooked when internal temperature reaches 165°.