• Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Halve, peel, and cut shallot into 1/2-inch-thick wedges. Trim and quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Finely chop sun-dried tomatoes. Roughly chop parsley.

• Toss broccoli and shallot on a baking sheet with a drizzle of oil, 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the Italian Seasoning.) • Roast on top rack until browned and tender, 12-15 minutes.

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/2 cup pasta cooking water (3/4 cup for 4 servings), then drain. • While pasta cooks, heat a drizzle of oil in a large pan over medium heat. Add zucchini and garlic powder; cook, stirring occasionally, until zucchini is lightly browned and softened, 3-5 minutes. • Add sun-dried tomatoes and cook, stirring frequently, until softened, 2-3 minutes more.

• Stir crushed tomatoes, stock concentrate, 1/4 cup reserved pasta cooking water (1/2 cup for 4 servings), 1 tsp sugar (2 tsp for 4), and a pinch of salt and pepper into pan with zucchini. Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, until flavors meld, 1-3 minutes.

• Add drained penne and a large drizzle of olive oil to pan with sauce. Toss to combine; season with salt and pepper to taste. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is thoroughly coated in sauce.

• Divide pasta between bowls. Top with broccoli and shallot. Garnish with parsley and serve.