Before starting, wash and dry all produce. Heat Guide for Step 4: 1/4 tsp (1/2 tsp) for mild, 1/2 tsp (1 tsp) for medium and 1 tsp (2 tsp) for spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.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 into 1/4-inch pieces (use whole onion for 4 ppl).

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil , then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**

Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return linguine to the same pot, off heat.

When sausage is done, transfer to a plate and set aside. Add 1/2 tbsp (1 tbsp) oil to the same pan (from step 2), then zucchini, peppers and onions. Cook, stirring often, until veggies soften, 4-5 min. Add Italian Seasoning, garlic salt and 1/4 tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1 min.

Add sausage, crushed tomatoes and broth concentrate to the pan with veggies, then stir to combine. Reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly, 5-6 min.

Add sauce to the pot with linguine. Season with salt and pepper, to taste, then toss to combine. Divide sausage linguine between bowls. Sprinkle Parmesan over top.