Sun-Dried Tomato & Olive Pasta Primavera

• Line a baking sheet with parchment paper (or lightly coat with cooking spray); evenly sprinkle Parmesan into two 3-inch-wide circles (four circles for 4 servings) on prepared sheet. TIP: Use your toaster oven here or save Parmesan for serving! • Toast on middle rack until golden brown and crisp, 6-8 minutes. TIP: Keep a close eye on the cheese— it cooks fast! • Let cool on sheet until crispy.

• Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water, then drain.

• Heat a drizzle of olive oil in a large pan over medium- high heat. Add tomatoes and zucchini; season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 3-5 minutes. TIP: If tomatoes haven’t begun to burst, gently press with a spatula to help them along. • Add garlic and 1 TBSP butter to pan; cook, stirring constantly, until fragrant, 30 seconds. • Reduce heat to medium low, then add 1⁄3 cup water.

• Stir in olives, Vidalia onion paste, stock concentrate, and sun-dried tomato paste until thoroughly combined, 30 seconds. • Add artichokes, drained pasta, and 1 TBSP butter (2 TBSP for 4 servings) to pan. Cook, tossing, until butter has melted and everything is evenly coated, 1-2 minutes. Taste and season with salt and pepper. (If pasta seems dry, add splashes of reserved pasta cooking water until everything is evenly coated.)