• Bring a large pot of salted water to a boil over high.
• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then beef. 
• Cook for 4-7 min, breaking up beef into smaller pieces, until no pink remains.**

• Meanwhile, to the boiling water, add linguine.
• Cook for 10-12 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1/4 cup (1/2 cup) pasta water. Strain linguine, then return to the pot, off heat.

• When beef is done, transfer to a plate and set aside.
• To the same pan (from step 2), add 1/2 tbsp (1 tbsp) oil, then zucchini, peppers and onions. Cook for 4-8 min, stirring often, until veggies soften.
• Add Zesty Garlic Blend, half the Italian Seasoning (use all for 4 servings) and chili flakes (if you like). (Like things spicy? Add more chili flakes!)
• Season with salt and pepper, then stir to combine.

• To the pan with veggies, add beef, crushed tomatoes, broth concentrate and 1/2 tsp (1 tsp) sugar. Stir to combine. 
• Reduce heat to medium.
• Simmer for 5-6 min, stirring occasionally, until sauce thickens slightly. (TIP: Partially cover sauce with a lid to prevent splattering.)

• To the pot with linguine, add sauce and reserved pasta water, then toss to combine. 
• Divide beef linguine between bowls.
• Sprinkle Parmesan over top.

If you've opted to get beef, cook in the same way the recipe instructs you to cook the sausage.**