Fast & Fresh Penne with Ground Pork
Cherry Tomatoes, Zucchini & Herbed Garlic Ricotta
Cooking time
10 minutes
Servings
2/4
Calories
840 /serving
Want your pasta fastah? Gear yourself up for a wonderfully creamy dish that gets you to satisfaction city in 10 minutes of cooking time. Fresh penne is at its nibbly best when boiled to al dente, and it’s looking to nuzzle up with zucchini, cherry tomatoes and juicy browned ground pork. Put a chic capper on each serving, with ultra-creamy ricotta cheese spiked with garlic and zesty herbs.
We will send you:
- 250g Ground pork
- 15ml Minced garlic
- 140g Cherry tomatoes
- 1 Green zucchini
- 225g Fresh penne rigate
- 60g Ricotta
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Medium pot
Large pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Strainer
Total Fat
44 g
Saturated Fat
17 g
Sodium
1150 mg
Total Carb
70 g
Sugars
5 g
Protein
44 g
Fibre
5 g
Preparation
Cook the pork
Bring a medium pot of salted water to a boil. In a large pan, heat a generous drizzle of oil on medium-high. Add the pork* and ¾ of the garlic; season with ¾ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the vegetables
Meanwhile, quarter the zucchini lengthwise; thinly slice crosswise. To the pan of pork, add the zucchini and tomatoes. Cook, stirring frequently, crushing the tomatoes, 3 to 4 min., until the vegetables are tender.
Make the herbed garlic ricotta
Meanwhile, in a small bowl, combine the ricotta, remaining garlic and spices, a drizzle of oil and S&P.
Combine the pasta
To the pan of pork and vegetables, add the pasta, 2 tbsp butter (double for 4 portions) and ½ the reserved cooking water. Cook, stirring occasionally, 1 to 2 min., until combined; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your plates. Top with the herbed garlic ricotta. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
