Weeknight Pasta recipe

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Ingredients

2 cups penne pasta (such as Barilla®)
1 teaspoon olive oil
½ pound boneless pork chops, cut into bite-size pieces
1 tablespoon cider vinegar
3 small zucchini, sliced
½ onion, chopped
2 cloves garlic, minced
1 (24 ounce) jar tomato basil pasta sauce (such as Barilla®)
½ cup shredded Parmigiano-Reggiano cheese

Nutrition Info

747.1 calories
carbohydrate: 115.7 g
cholesterol: 43.1 mg
fat: 14 g
fiber: 10.7 g
protein: 37 g
saturatedFat: 4.6 g
servingSize: -
sodium: 891.5 mg
sugar: 18.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil, add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/2 cup pasta water. Return pasta to the pot, cover and keep warm.

  2. Heat olive oil in a skillet over medium heat, place pork in skillet and sprinkle with cider vinegar. Cook and stir pork until barely pink at the center, about 3 minutes. Stir zucchini, onion, and garlic into pork, cook and stir until vegetables are soft, about 7 minutes. Pour pasta sauce and reserved pasta water into pork mixture, cook until heated through, about 3 minutes.

  3. Place pasta in a warmed serving dish, stir cheese into sauce mixture and pour over pasta. Toss pasta with sauce and serve.

Recipe Yield

4 servings

Recipe Note

We like this quick and easy weeknight supper.

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