• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince garlic. Trim ends from zucchini. Using a peeler, shave zucchini lengthwise into thin ribbons, rotating as you go, until you get to the seedy core; discard core.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain.

• While pasta cooks, remove sausage* from casing if necessary; discard casing. Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in garlic and Tuscan Heat Spice; cook until fragrant, 30 seconds. **Swap in chicken sausage* or beef* for pork sausage.**

• Add marinara to pan with sausage mixture, then reduce heat to medium. Simmer until flavors meld and sauce has slightly reduced, 3-4 minutes.

• Add drained spaghetti, 1⁄4 cup reserved pasta cooking water (1⁄2 cup for 4 servings), and 1 TBSP butter (2 TBSP for 4) to pan with sauce. Toss to thoroughly combine. • Separate zucchini ribbons with your hands, then stir into pasta until slightly softened, 1-2 minutes. Taste and season with salt and pepper. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until spaghetti is thoroughly coated in sauce.

• Divide pasta between bowls; top with Parmesan and serve. ***Poultry is fully cooked when internal temperature reaches 165°.***