Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.

Halve zucchini lengthwise; slice into ½-inch-thick half-moons. Dice tomato into ½-inch pieces. Peel and mince or grate garlic.

Pat pork* dry with paper towels; season all over with half the Tuscan Heat Spice (all for 4 servings), salt, and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add pork and cook, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to one side of a baking sheet. Wipe out pan.

Toss zucchini with a drizzle of oil, salt, and pepper on opposite side of baking sheet with pork.

Roast on top rack until pork is cooked through and zucchini is lightly browned and tender, 12-15 minutes.

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.

When pasta has 5 minutes left, heat a drizzle of oil in pan used for pork over medium heat. Add tomato and garlic; cook, stirring, until softened and fragrant, 1-2 minutes.

Whisk in ¼ cup reserved pasta cooking water (⅓ cup for 4 servings), cream cheese, and stock concentrate. Cook, stirring, until thickened, 1-2 minutes. Season with salt and pepper. Remove from heat.

Add drained spaghetti, zucchini, half the Parmesan, a splash of reserved pasta cooking water, and a drizzle of olive oil to pan with sauce; toss to combine. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.

Slice pork crosswise.

Divide spaghetti between plates; top with pork and sprinkle with remaining Parmesan. Serve.