Begin by boiling a pot of salted water over high heat. Once boiling, add 1 cup of shell pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain the pasta in a colander and set it aside.

In a large skillet, spray with olive oil or add 1 teaspoon of olive oil over medium heat. Add the sliced zucchini and sauté for about 3-4 minutes until it turns golden and tender. Then, toss in a handful of fresh spinach, cooking for an additional 1-2 minutes until wilted.

Next, incorporate the sliced Applegate chicken sausage into the skillet. Stir and sauté for approximately 3-4 minutes until the sausage is heated through and lightly browned.

Return the cooked pasta to the skillet with the veggies and sausage. Gently stir in ¼ cup of cream cheese or Alfredo sauce, ensuring everything is well coated. Continue mixing over low heat for about 2-3 minutes until the sauce is creamy.

Season with salt and pepper to taste. Serve the dish warm in deep bowls, garnished with fresh herbs if desired.