• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim, peel, and finely chop carrot. Pick parsley leaves from stems; roughly chop leaves.

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

• While cavatappi cooks, heat a drizzle of oil in a large pan over medium heat. Add carrot; cook, stirring, until browned and tender, 6-8 minutes. Season with salt and pepper.

• Increase heat under pan with carrot to medium high and add a drizzle of oil. Push carrot to one side of pan. • Add beef* to empty side. Cook, breaking up meat into pieces, until browned, 4-6 minutes. Sprinkle with Italian Seasoning. Cook, stirring, until beef is cooked through, 4-6 minutes. Season generously with salt and pepper. • Stir carrot and beef to combine. Swap in sausage* for beef. (Skip adding salt and pepper.)

• Increase heat under pan with carrot to medium high and add a drizzle of oil. Push carrot to one side of pan. • Add beef* to empty side. Cook, breaking up meat into pieces, until browned, 4-6 minutes. Sprinkle with Italian Seasoning. Cook, stirring, until beef is cooked through, 4-6 minutes. Season generously with salt and pepper. • Stir carrot and beef to combine. Swap in sausage* for beef. (Skip adding salt and pepper.)

• Divide pasta between plates or bowls. Top with Parmesan and remaining chopped parsley. Serve. Chicken Sausage is fully cooked when internal temperature reaches 165°.