Bring a pot of salted water to a rolling boil and add 1 cup of shell pasta. Cook according to package directions, usually about 8–10 minutes, until al dente. Once cooked, drain the pasta in a colander and set it aside, reserving a little pasta water for later use if needed.

In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the sliced zucchini and sauté for about 3–4 minutes, until golden brown and tender. Next, stir in a handful of fresh spinach, cooking until it wilts, which should take about 1–2 minutes.

Add the sliced Applegate chicken sausage to the skillet with the sautéed veggies. Sauté everything together for another 3–4 minutes, allowing the sausage to heat through and slightly brown.

Reduce the heat to low and mix in the cooked shell pasta with the veggie and sausage mixture. Add ¼ cup of cream cheese (or Alfredo sauce), stirring until all ingredients are evenly coated and creamy, about 2 minutes. If the sauce is too thick, stir in a splash of reserved pasta water.

Taste your pasta bowl and adjust the seasoning with salt and pepper. Serve immediately while warm.