Farmers Market Linguine with Chicken

Toss zucchini, tomato, and mushrooms on a baking sheet with a large drizzle of olive oil, salt, and pepper. Place garlic cloves in the center of a small piece of foil and drizzle with olive oil. Cinch into a packet and place on same sheet. (For 4 servings, divide veggies between 2 sheets.) Roast until browned and tender, 15-20 minutes for garlic and 20-25 minutes for veggies. Once garlic is done, carefully transfer to a cutting board and mash cloves with a fork until smooth.

While everything roasts, bring a large pot of salted water to a boil. Zest and quarter lemon. Thinly slice chives. Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain and return pasta to pot. Toss with a drizzle of olive oil.

While pasta cooks, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Cook chicken until browned and cooked through, 5-6 minutes per side. Transfer to a cutting board.

Heat pot with pasta over medium-high heat. Add mashed garlic, cream cheese, lemon zest, half the chives, and 2 TBSP butter (4 TBSP for 4 servings). Stir to combine, then add Parmesan. Stir in splashes of reserved pasta cooking water as needed until pasta is coated in a creamy sauce. Stir in roasted veggies and a squeeze of lemon juice. Season with salt and pepper.