Weeknight Pasta

Boneless pork and zucchini are sauteed and with pasta sauce and penne pasta for a quick and easy weeknight supper.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 747 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

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