Begin by spiralizing 12 ounces of fresh zucchini to create your zoodles or simply grab pre-made zucchini noodles for quick preparation. If spiralizing, aim for long, thin strands, and place them aside.

In a cast-iron skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced Kiolbassa sausage and sauté for about 6-8 minutes, turning occasionally until browned and crispy. Remove sausage and keep it warm.

Reduce heat to low and add minced garlic, stirring into the residual oil. Sauté for approximately 30 seconds until fragrant.

Stir in 1 cup of heavy cream, ¼ cup of chicken broth, 1 teaspoon of Italian seasoning, and ½ cup of grated Parmesan. Increase heat to medium-high, whisk until bubbling and thickened, about 5-7 minutes.

Add 1 cup of chopped fresh spinach and ½ cup of sun-dried tomatoes to the sauce, stirring in. Let spinach wilt and tomatoes soften for about 2-3 minutes.

Gently fold in your prepared zucchini noodles and return the cooked sausage to the skillet. Cook for another 2-3 minutes, tossing until heated through.

Serve hot, garnishing with fresh basil leaves for visual appeal and flavor.