Weeknight Pasta
Ingredients
- 2 cups penne pasta (such as Barilla(R))
- 1 teaspoon olive oil ⓘ
- 1/2 pound boneless pork chops, cut into bite-size pieces ⓘ
- 1 tablespoon cider vinegar ⓘ
- 3 small zucchini, sliced ⓘ
- 1/2 onion, chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 1 (24 ounce) jar tomato basil pasta sauce (such as Barilla(R)) ⓘ
- 1/2 cup shredded Parmigiano-Reggiano cheese ⓘ
Instructions
- 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.
- 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.
- Place pasta in a warmed serving dish; stir cheese into sauce mixture and pour over pasta. Toss pasta with sauce and serve.
Nutrition & Diet Analysis (per serving)
538
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).