Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted. If you receive asparagus instead, trim off woody ends and cut into 1" pieces.

Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add zucchini and half the garlic salt (reserve remaining for pasta) to hot pan. Stir occasionally until lightly browned and slightly tender, 3-4 minutes.

If you receive asparagus, it may need more time. Add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.

Add tomatoes. Stir occasionally, 2 minutes.

Add spinach in batches (don't overcrowd pan) and stir occasionally until wilted, 2-3 minutes.

Stir pasta, sauce, remaining garlic salt, a pinch of pepper, and 1/4 cup water into hot pan. Bring to a simmer.

Once simmering, stir in butter and shredded Parmesan until melted and combined. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

While pasta cooks, continue recipe.

In a microwave-safe bowl, combine panko, 2 tsp. olive oil, and a pinch of salt. Microwave until golden-brown and toasted, 60-90 seconds, stirring once halfway through.

Carefully remove from microwave and stir in grated Parmesan.

Plate dish as pictured on front of card, garnishing pasta with panko-cheese mixture. Bon appétit!