Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Once hot, add the pork and cook for 8 to 10 minutes, breaking it up as it cooks. Add the yellow onion and continue cooking for 5 to 8 minutes until the pork is cooked through and the onion softens. Season with 1 teaspoon kosher salt and black pepper to taste. Add Italian seasoning and crushed red pepper. Cook for 1 minute.

Add the zucchini and tomatoes and toss to combine. Season with a pinch of salt and pepper. Cook for 5 minutes.

Add the chicken stock and Dijon mustard and to incorporate the mustard into the sauce. Bring to a boil. Reduce the heat to low and add the minced tarragon. Simmer uncovered for 30 minutes or until the liquid reduces by half. Lightly mash the cherry tomatoes as they simmer. Taste and season to your preferences.

As the sauce simmers, bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions. Scoop out ½ cup of the pasta cooking water. Drain the pasta and set aside.

Add the parsley and lemon juice to the sauce. Simmer for 3 to 4 minutes. Taste and season one final time before adding half of the pasta cooking water and the cooked pasta. Toss to coat the pasta in the sauce for 1 to 2 minutes, adding the remaining pasta cooking water if needed. Taste and season. Turn off the heat.

Transfer the pasta and sauce to a large serving platter. Finish with more parsley if desired. Enjoy!