Chicken sausage Bolognese

1 Zucchini

1Tbs. Italian Seasoning

9 ounce Italian Chicken Sausage Mix

2 servings Spaghetti

3.76 ounce Crushed Tomatoes

1 unit Chicken Stock Concentrate

2 Tbs. Sour Cream

1 Tbs. butter

¼ cup Parmesan Cheese

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. 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.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.Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente. • Reserve ½ cup pasta cooking water, then drain and set aside.  While pasta cooks, stir crushed tomatoes, stock concentrate into pan with sausage. Season generously with salt and pepper. Bring to a simmer and cook until reduced, 5-7 minutes. Stir sour cream and butter into pan with sauce until melted and combined. Add drained spaghetti and zucchini; toss to coat. (TIP: 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.