Adjust rack to middle position and preheat oven to 425 degrees. (TIP: Skip the oven! You can make the Parm crisps in Step 2 in a toaster oven instead or simply sprinkle Parmesan over your finished dish!) Bring a large pot of water to a boil. Wash and dry produce.

Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic. Roughly chop olives. Roughly chop artichokes.

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 ⅓ 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.)

Divide pasta between shallow bowls; top with Parm crisps. Serve.