Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Thinly slice the mushrooms. Halve, peel, and thinly slice the shallot(s). Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Stack the pasta sheets on a work surface. Cut lengthwise into 1/2-inch-wide pieces; carefully separate the layers.

In a large, high-sided pan, heat a drizzle of olive oil on medium- high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Carefully drain off and discard any excess oil. Leaving any browned bits (or fond) in the pan, transfer to a plate. Use the same pan to cook the vegetables.

In a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini and sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced shallot(s) and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

Meanwhile, add the prepared pasta to the pot of boiling water. Cook, stirring occasionally, 1 to 2 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water (or 1 cup for 4 servings), drain thoroughly.

To the pan, add the cooked pasta, cooked pork, pesto, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!