Bring a large pot of salted water to a boil. (TIP: Cover pot with lid to bring water to a boil more quickly.) Wash and dry produce.

Trim zucchini; grate on the largest holes of a box grater.

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ¾ cup pasta cooking water (1 cup for 4 servings), then drain.

Heat a drizzle of oil in a large pan over medium-high heat. Add turkey*, Tuscan Heat Spice, garlic powder, ½ tsp salt (1 tsp for 4 servings), and pepper. Cook, breaking up meat into pieces, until lightly browned, 2-4 minutes.

Add zucchini and tomato paste; cook, stirring, until zucchini is tender and turkey is cooked through, 2-3 minutes more.

Stir in marinara sauce, stock concentrate, and ½ cup pasta cooking water (⅔ cup for 4). Simmer until slightly thickened, 1-2 minutes.

Reduce heat to medium low. Stir in cream cheese, sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.

Add pasta to pan with sauce; toss to coat. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.

Divide between plates or shallow bowls; sprinkle with remaining Parmesan and serve.