1 box Cassava Kitchen Shell Pasta cooked Al denté
1 - 2 clove(s) garlic
9 oz Italian pork sausage
1.5 oz tomato pasta
4 tbsp cream cheese
1 tbsp (chicken or veggie) stock concentrate
1/2 cup parmesan
Pinch of salt
2 tsp cooking oil
1 tbsp butter
Bring a pot of water to a boil. Once water is boiling, add fusilli; cook, stirring occasionally, until al dente, 6-8 minutes
Reserve 1 cup of pasta cooking water, then drain and set a side
Trim zucchini and split in half lengthwise; slice into 1/4 inch-thick (halfmoon) crosswise.
Remove sausage from casing; discard casing.
Heat up a large pan over medium high heat; add a drizzle of oil. Once oil is heated add sausage, cook, breaking up meat into pieces, until almost cooked through, approx. 3-5minutes.
Stir in garlic, tomato paste, cream cheese, stock concentrate and cup of reserved pasta cooking water. Season with salt and pepper as you see fit.
Add butter, remove from heat; stir in butter until completed melted. Add zucchini and mixed thoroughly through sauce.
Add pasta last and stir in with half of the parmesan.
Divide between bowls; top with remaining parmesan and serve.