Once water is boiling, add pasta and cook until al dente, 10-12 minutes.

Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside. Wipe pot clean and reserve.

While pasta cooks, trim zucchini ends, quarter, and cut into 1/2" dice.

Coarsely chop spinach.

Return pot used to cook pasta to medium heat and add 2 tsp. olive oil.

Add sausage to hot pot. Break into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Add zucchini, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until slightly browned, 3-5 minutes.

Add flour to hot pot and stir until no dry flour remains.

Add cream base and 1/2 cup reserved pasta cooking water. Stir to combine and bring to a simmer.

Once simmering, add pasta, spinach, 1 Tbsp. softened plain butter, and half the cheese (reserve remaining for garnish). Stir often until spinach is wilted, pasta is heated through, and sauce is slightly thickened, 2-3 minutes.

If sauce is too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

While pasta mixture cooks, continue recipe.

In a mixing bowl, combine 1 Tbsp. softened plain butter and basil pesto butter. Set aside.

Cut diagonal lines on rolls, about 1/2" apart. Cut another set of diagonal lines crosswise from the first, forming a crosshatch, making sure not to cut all the way through. This is called scoring.

Place rolls on a piece of foil and evenly top with butter mixture. Form a foil pouch around rolls.

Place pouches directly on oven rack, opening-side up.

Broil under hot broiler until rolls are heated through and butter is melted, 5-7 minutes.

Carefully remove from broiler.

Plate dish as pictured on front of card, topping pasta with remaining cheese. Bon appétit!