• 10 oz. cheese ravioli
• 2 tsp. olive oil
• 1 Tbsp. finely chopped shallot
• ½ each zucchini and yellow squash, sliced thin, about 1 cup total
• ¾ c. heavy cream
• Zest of 1 lemon
• ¼ c. finely shredded Parmesan cheese plus more for topping
• 1 Tbsp. chopped chives

Cook pasta according to package directions. Drain pasta, reserving ¼ c. cooking water, and return to pot. Simultaneously, heat oil in medium skillet. Add shallot and cook until soft, stirring, about 2 min. Add vegetables with salt and pepper to taste. Cook, stirring often, until squash is just beginning to soften, 2-3 min.  Add cream and lemon zest; cook until squash is tender and cream is thickened, 2 min. or so.

Add squash mixture and ¼ c. Parmesan to drained pasta. Stir to mix, adding pasta water as needed for desired sauce consistency. Serve, sprinkled with chives and additional Parmesan. Serves 2; easy to double.

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