Before starting, wash and dry all produce. If you've opted to add chicken breasts, preheat the oven to 450°F. Heat Guide for Step 4: ⅛ tsp mild, ¼ tsp medium, ½ tsp spicy and 1 tsp extra-spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.

Meanwhile, halve zucchini lengthwise, then cut into ¼-inch half-moons. Core, then cut pepper into ½-inch pieces.Zest, then juice half the lemon (use same for 4 ppl). Cut remaining lemon into wedges. Peel, then mince or grate garlic. Thinly slice chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

Add linguine to the boiling water. Cook, stirring occasionally, until linguine is tender, 10-12 min. Reserve ¼ cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini and peppers. Season with garlic salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Add garlic and ½ tsp chilies. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min.

Remove the pan with veggies from heat, then add spinach, pesto, cream, goat cheese, lemon zest and ½ tbsp lemon juice (dbl for 4 ppl). Season with pepper, then stir until spinach wilts, 1-2 min. Set aside.

Add veggies and sauce, reserved pasta water, half the Parmesan and 2 tbsp butter (dbl for 4 ppl) to the pot with linguine. Season with salt and pepper, then toss to combine. Divide zucchini and lemon linguine between bowls. Sprinkle with remaining Parmesan. Squeeze a lemon wedge over top, if desired. Sprinkle with any remaining chilies, if desired.