• Wash and dry all produce. • Remove any large stems from kale; roughly chop leaves. Dice tomatoes. Zest and quarter lemon. • Halve meatballs*.

• Heat 1 TBSP butter in a large, wide pot over medium-high heat. (TIP: Use a pot or pan as wide as the spaghetti is long—ideally 11 inches or wider.) Add meatballs and cook, turning occasionally, until browned all over, 3-4 minutes. Transfer to a plate. • Return same pot to medium-high heat with a drizzle of oil. Add kale and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Transfer to plate with meatballs.

• Melt 1 TBSP butter in same pot over medium-high heat. Add garlic powder and half the Tuscan Heat Spice (all for 4 servings); cook until fragrant, 30 seconds. • Stir in tomatoes, cream sauce base, 2 cups water, and ½ tsp salt (3 cups water and 1 tsp salt for 4). TIP: Cut top off carton of cream sauce to open fully; transfer contents, using a spoon or spatula to scrape sauce from carton sides.

• Add spaghetti to pot with sauce; lay noodles as flat as possible (they should be mostly submerged in liquid). (TIP: Break noodles in half if your pot isn’t wide enough for them to lay flat.) Bring to a boil, then reduce heat to medium low. • Simmer, stirring occasionally and making sure noodles stay submerged, 15 minutes. (At this point, spaghetti should be malleable but not yet fully cooked; sauce will be slightly thickened.)

• Once spaghetti has cooked 15 minutes, return meatballs and kale to pot. Cook, stirring, until spaghetti is al dente and sauce has thickened and coats noodles, 3-5 minutes more. (TIP: If sauce thickens too much before pasta is tender, add splashes of water as needed.) Remove pot from heat.

• Taste and season pasta with salt and pepper. Stir in lemon zest and a big squeeze of lemon juice to taste. • Divide pasta between bowls and top with Parmesan. Serve with any remaining lemon wedges on the side.