Toss the zucchini and shallot with avocado oil, salt, pepper, and red pepper flakes.
Add the garlic, lemon, feta, and a drizzle of olive oil.
Cover and bake 30–40 minutes, until soft and golden.
Squeeze the roasted garlic and lemon into the pan, add spinach and pasta water, then blend smooth.
Brown the sausage, pour in the sauce, and simmer a few minutes.
Add the pasta and toss to coat.
Finish with plenty of Parm.
