Before starting, wash and dry all produce. Heat Guide for Step 6: 1/4 tsp mild, 1/2 tsp medium and 1 tsp 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. Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.

Meanwhile, roughly chop spinach. Cut zucchini into 1/2-inch pieces.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper, then transfer to a plate.

Heat the same pan over medium. Add 1/2 tbsp oil (dbl for 4 ppl), then pork and garlic puree. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Add onions. Cook, stirring occasionally, until softened, 3-4 min. Add Cream Sauce Spice Blend, then stir to combine, 1 min.

Add 1/2 cup milk (dbl for 4 ppl) and broth concentrate to the pan with pork. Bring to a simmer and cook, stirring often, until sauce thickens slightly, 1-2 min. Add zucchini and spinach. Cook, stirring often, until spinach wilts, 1-2 min. Season with salt and pepper.

Add sauce, reserved pasta water and pesto to the pot with rigatoni. Stir to combine. Divide creamy pesto and pork pasta between bowls. Sprinkle Parmesan and 1/4 tsp chili flakes over top. (NOTE: Reference heat guide.)