• Before starting, wash and dry all produce. 
• 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 sausage.
• Cook for 4-7 min, breaking up sausage 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 sausage 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 1/2 tsp (1 tsp) chili flakes. (Like things spicy? Add more chili flakes!)
• Season with salt and pepper, then stir to combine.

• To the pan with veggies, add sausage, 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 sausage linguine between bowls.
• Sprinkle Parmesan over top.

If you've opted for double sausage, cook in the same way the recipe instructs you to cook the regular portion of saisage. Work in batches, if necessary.