• Before starting, wash and dry all produce.
• Bring a large pot of salted water to a boil over high.
• To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1/4 cup (1/2 cup) pasta water. 
• Strain rigatoni, then return to the pot, off heat.

• Meanwhile, roughly chop spinach.
• Cut zucchini into 1/2-inch pieces.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook for 3-4 min, stirring occasionally, until tender-crisp.
• Season with salt and pepper, then transfer to a plate.

• Reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then turkey and garlic puree. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
• Add onions. Cook for 3-4 min, stirring occasionally, until softened.
• Add Cream Sauce Spice Blend. Cook for 1 min, stirring often, until turkey is coated.
• Season with salt and pepper.

• To the pan with turkey mixture, add 1/2 cup (1 cup) milk and broth concentrate.
• Bring to a simmer and cook for 1-2 min, stirring often, until sauce thickens slightly.
• Add zucchini and spinach. Cook for 1-2 min, stirring often, until spinach wilts.
• Season with salt and pepper, if you like.

• To the pot with rigatoni, add sauce mixture, reserved pasta water and sun-dried tomato pesto. Stir to combine.
• Divide pasta between bowls.
• Sprinkle Parmesan and as many chili flakes as you like over top. 

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the sausage.**