• 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 cavatappi 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 drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini; 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). • Turn off heat; transfer to a plate. Wipe out pan.

• Return same pan to medium-high heat. Add beef*; season with garlic powder, 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the Italian Seasoning—we sent more!). • Cook, breaking up meat into pieces, until cooked through, 4-6 minutes.

• Add cheese roux concentrate to pan with beef. Stir to combine. • Stir in 1 1⁄2 cups reserved pasta cooking water (2 cups for 4 servings) and bring to a boil. Once boiling, reduce heat to medium and simmer, stirring constantly, until slightly thickened, 2-4 minutes. TIP: If pasta isn’t done cooking yet, ladle pasta water directly from pot. • Reduce heat to medium low; whisk in cream cheese until melted and combined. Season lightly with pepper.

• Add drained cavatappi, zucchini, half the Parmesan, a squeeze of lemon juice, and a pinch of lemon zest to pan with sauce. • Turn off heat; continue stirring until pasta is coated in a creamy sauce, 1 minute. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. • Taste and season with salt, pepper, and more lemon juice if desired.

• Divide pasta between shallow bowls and top with remaining Parmesan. Serve with any remaining lemon wedges on the side. Ground Beef is fully cooked when internal temperature reaches 160°.