• Bring a large pot of water with 1 tbsp salt to a boil (use same for 4 servings). 
• Meanwhile, cut tomato into 1/4-inch pieces.
• Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch slices.
• Peel, then mince or grate garlic.
• Roughly chop spinach.

• Heat a large non-stick pan over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds.
• Cook for 6-8 min, tossing occasionally, until cooked through.** Season with half the Italian Seasoning, half the garlic salt and 1/4 tsp (1/2 tsp) pepper. Toss to coat.
• Transfer protein shreds to a plate. Cover to keep warm.

• Meanwhile, to the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
• Reserve 1/2 cup (1 cup) pasta water. 
• Strain linguine, then return to the pot, off heat.

• Meanwhile, reheat the same pan (from step 2) over medium.
• When the pan is hot, add 2 tbsp (4 tbsp) butter, then onions and garlic. Cook for 3-4 min, stirring often, until onions soften.
• Add spinach, tomato, remaining Italian Seasoning and remaining garlic salt.
• Cook for 1-2 min, stirring often, until spinach wilts.

• To the pan with veggies, add cream, Cream Sauce Spice Blend, sour cream and reserved pasta water.
• Cook for 1-2 min, stirring frequently, until sauce thickens slightly. Season with salt and pepper.
• Add linguine to the pan with sauce. Cook for 1 min, stirring often, until coated. 

• Divide linguine between bowls, then top with protein shreds.
• Sprinkle Parmesan over top.

If you've opted to get plant-based protein shreds, when the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, tossing occasionally, until cooked through.** Season with half the Italian Seasoning, half the garlic salt and 1/4 tsp (1/2 tsp) pepper. Toss to coat. Transfer protein shreds to a plate. Cover to keep warm.