Once water is boiling, add pasta and cook until al dente, 8-10 minutes.

Remove from burner. Reserve 1/2 cup pasta cooking water. Drain pasta in a colander/strainer and set aside. Wipe pan clean and reserve.

While pasta cooks, continue recipe.

Trim zucchini ends, halve lengthwise, and slice thinly into half-moons.

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.

Mince chives.

Return pan used to cook pasta to medium heat.

Add half the butter (reserve remaining for vegetables) and a pinch of salt to hot pan. Stir often until melted, 30-60 seconds.

Add panko and stir often until golden-brown, 2-3 minutes.

Transfer panko to a plate. Wipe pan clean and keep over medium heat Pan will be hot! Use caution.

Add 2 tsp. olive oil, zucchini, tomatoes, garlic salt, and a pinch of pepper to hot pan. Stir occasionally until zucchini is slightly browned and tomatoes are tender, 5-7 minutes.

Add corn, remaining butter, and a pinch of salt. Stir often until combined and corn is heated through, 2-3 minutes.

Add cream base, 2 Tbsp. reserved pasta cooking water, pesto, 3/4 the cheese (reserve remaining for garnish), 1/4 tsp. salt, and lemon juice to hot pan. Stir to combine and bring to simmer.

Once simmering, add pasta and a pinch of salt. Stir often until sauce is slightly thickened and pasta is heated through, 3-4 minutes.

If too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

Plate dish as pictured on front of card, topping pasta with remaining cheese, panko, and chives. Bon appétit!