Begin by bringing a pot of salted water to a rolling boil over high heat. Once boiling, add 1 cup of shell pasta and cook according to package instructions, typically around 8-10 minutes, until al dente. Drain the pasta in a colander and set it aside, letting any excess water evaporate while you prepare the remaining ingredients.

In a skillet, heat a spray of olive oil or 1 teaspoon of olive oil over medium heat. Once hot, add the sliced zucchini and sauté for about 3-4 minutes, stirring occasionally, until it turns golden brown and slightly tender. Then, add a handful of fresh spinach and cook for an additional 1-2 minutes, stirring until the spinach wilts, creating a vibrant base for your creamy protein-packed pasta bowl.

Next, toss in the sliced Applegate chicken sausage into the skillet with the sautéed veggies. Continue cooking for about 3-4 minutes, stirring frequently, until the sausage is heated through and lightly browned, releasing its savory flavors.

Once the sausage is ready, reduce the heat to low and fold in the cooked pasta along with ¼ cup of light cream cheese or Alfredo sauce. Stir gently for about 2-3 minutes until every piece of pasta is evenly coated.

Finally, season the pasta bowl with salt, pepper, and any desired herbs to taste. Gently toss everything to combine, and serve warm.