Bring a large pot of salted water to a boil.

Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced). Halve tomatoes. Mince chives. Quarter lemon.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini, season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, 4-6 minutes.

Transfer to a bowl. Wipe out pan.

Heat a drizzle of olive oil in pan used for zucchini over medium-high heat. Add mushrooms and cook, stirring occasionally, until lightly crispy, 5-7 minutes.

Turn off heat, then transfer to bowl with zucchini. Wash out pan.

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1 cup pasta cooking water, then drain.

While penne cooks, heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of olive oil in pan used for mushrooms over medium-high heat. Add Italian Seasoning (2 tsp for 4 servings) and stir to combine.

Stir in half the chives and juice from half the lemon.

Reduce heat to low, then stir in stock concentrate and ¼ cup reserved pasta cooking water (½ cup for 4) until a creamy sauce forms. Season with salt and pepper.

Add zucchini, mushrooms, and drained penne to pan with sauce. Stir to combine.

Divide pasta between bowls. Sprinkle with Parmesan and remaining chives. Serve with remaining lemon wedges on the side.