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 (whole onion for 4 ppl) into 1/4-inch pieces.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef 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. Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.

When beef 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 Zesty Garlic Blend, half the Italian Seasoning (use all for 4 ppl) and 1/4 tsp (1/2 tsp) chili flakes. (NOTE: Reference heat guide.) Season with salt and pepper, then stir to combine.

Add beef, 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. (TIP: Partially cover sauce with a lid to prevent splattering.)

Add sauce and reserved pasta water to the pot with linguine, then toss to combine. Divide beef linguine between bowls. Sprinkle Parmesan over top.