• Bring a large pot of salted water to a boil. (TIP: Cover pot with lid to bring water to a boil more quickly.) Wash and dry produce. • Trim zucchini; grate on the largest holes of a box grater.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 3⁄4 cup pasta cooking water (1 cup for 4 servings), then drain.

• Heat a drizzle of oil in a large pan over medium-high heat. Add turkey*, Tuscan Heat Spice, garlic powder, 1⁄2 tsp salt (1 tsp for 4 servings), and pepper. Cook, breaking up meat into pieces, until lightly browned, 2-4 minutes. • Add zucchini and tomato paste; cook, stirring, until zucchini is tender and turkey is cooked through, 2-3 minutes more. • Stir in marinara sauce, stock concentrate, and 1⁄2 cup pasta cooking water (2/3 cup for 4). Simmer until slightly thickened, 1-2 minutes. • Reduce heat to medium low. Stir in cream cheese, sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.

• Add drained spaghetti to pan with sauce; toss to coat. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce. • Divide between plates or shallow bowls; sprinkle with remaining Parmesan and serve.