Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon of zest (or 2 teaspoons for 4 servings). Quarter and deseed the lemon(s). Small dice the zucchini. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then small dice.

In a large, high-sided pan (or pot for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the lemon zest. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced zucchini and diced pepper(s); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the pasta, basil pesto, béchamel, garlic pesto, the juice of 2 lemon wedges (or 4 wedges for 4 servings), 1/4 cup of water (or 1/2 cup for 4 servings), and half the parmesan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined, the pasta is heated through, and the sausage is cooked through. Turn off the heat. Serve the finished pasta topped with the lemon breadcrumbs and remaining parmesan. Serve the remaining lemon wedges on the side. Enjoy!