Chicken Sausage Spaghetti Bolognese with Zucchini & Parmesan

Step 1

• Heat broiler to high. Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons.

Step 2

• Toss zucchini on a baking sheet with a large drizzle of olive oil and season with half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. • Broil until browned and softened, 5-7 minutes. TIP: Watch carefully to avoid burning.

Step 3

• Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage* and remaining Italian Seasoning. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Step 4

• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain and set aside.

Step 5

• While pasta cooks, stir crushed tomatoes, stock concentrate, and 1 tsp sugar (2 tsp for 4 servings) into pan with sausage. Season generously with salt (we used ½ tsp) and pepper. (Use ¾ tsp salt for 4.) Bring to a simmer and cook until reduced, 5-7 minutes.

Step 6

• Stir sour cream and 1 TBSP butter (2 TBSP for 4 servings) into pan with sauce. Add drained spaghetti and zucchini; toss to coat. (If your pan isn’t large enough, carefully pour everything back into empty pasta pot.) If needed, stir in reserved pasta cooking water 1 TBSP at a time until pasta is thoroughly coated in sauce. Taste and season with salt and pepper. • Divide pasta between bowls. Sprinkle with Parmesan and serve.