Before starting, wash and dry all produce. Heat Guide for Step 6 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add rigatoni to the pot of 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 to same pot, off heat.

While rigatoni cooks, 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. 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 flour and garlic puree, then stir to combine, 1 min.

Add 1/2 cup milk (dbl for 4 ppl) and broth concentrate to the pork and veggies. 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 large pot with rigatoni. Stir to combine. Divide the creamy pesto and pork pasta between bowls. Sprinkle Parmesan and 1/4 tsp chili flakes over top. (NOTE: Reference Heat Guide.)