Zucchini Pork Penne
I’m sure you have all tried pork ribs, pork roast and pork chops but have you ever had pork with pasta 🍝? I usually mix my ground pork with other meats but rarely have it on its own.
I felt too lazy to step out to the grocery store the other day to buy more cooking ingredients so I took a look to see what I had in my refrigerator and pantry. Surprisingly, I realized I had enough things on hand to come up with a new recipe. Sadly 😌, there are many people who don’t try mixing ingredients together for fear of screwing things up therefore sticking to the same old recipes. I’m the opposite… I’m adventurous in the kitchen!
One thing about me is I hate wasting food and whatever leftovers I have, I usually try to re-purpose them and create new recipes. In Canada 🍁, about 30 million pounds of food is wasted per year at various points in the food supply chain and about 50% of that is household waste, so when you buy food, don’t throw it out, roll up your sleeves, take a deep breath and make 👩🍳 something new and tasty.
Using what I had on hand, I created this scrumptious pasta dish… my Zucchini Pork Penne! Besides zucchini, this pork penne recipe has a great mix of herbs and spices. In the video, I’m using a can of tomato sauce 🍅 but if you have the time, I highly suggest you try my Classic Marinara Sauce recipe. Adding some red pepper flakes and Jalapeño Monterey Jack cheese to it gives this dish a little extra kick.
Feel free to try it with your favorite pasta to mix things up. This Zucchini Pork Penne turned out amazing and I’m sure you’re going to love 💖 this pasta dish a lot.
Bon Appétit! 🍽
Check out these other delicious pasta recipes…😀
– Smoky Mac & Cheese Beef
– Creamy Shrimp Linguine
– Singapore Noodles
– Orzo with Chicken & Asiago
– Lady Athena’s Rockin’ Crab Shell Pasta
– Frankie’s Macaroni Casserole
– Meat Lasagna
and for even more pasta recipes 🍝, click on this link… Recipe Category • Pizza & Pasta
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Zucchini Pork Penne
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Ingredients
- 2 1/2 cups uncooked penne pasta Footnote
- 1 tbsp olive oil tips & tricks
- 1/2 cup red onions, chopped
- 1/2 cup red peppers, chopped
- 1 large clove garlic, pressed
- 1 lb. lean ground pork
- 1/4 cup dry red wine
- 1 can (14.5 oz.) diced tomatoes
- 1 can (13.5 oz.) tomato sauce (substitute with marinara sauce) see Recipe
- 1 tsp. dried oregano leaves
- 1 tsp. Italian seasoning see Recipe
- 1 tsp. smoked paprika
- 1 tsp. dried basil leaves
- 1 tsp. dried rosemary, chopped
- 1 tsp. garlic salt, or more to taste
- 2 tbsp. brown sugar, such as demerara
- 1 medium zucchini, cut into 1/4-inch slices
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/4 tsp. red pepper flakes, or to taste
- 1/4 cup grated Monterey Jack Jalapeño cheese
- 2 tbsp. fresh parsley, chopped tips & tricks
Directions
- Cook pasta according to package directions.
- In a large skillet over medium,heat oil. Add onion and sauté for 3 minutes. Add red pepper and cook for another 3 minutes. Add garlic and sauté for 1 minute. Add pork and cook until no longer pink. Add red wine and cook it down until liquid has almost evaporated.
- Add diced tomatoes, tomato sauce, oregano, Italian seasoning, paprika, basil, rosemary, garlic salt and brown sugar; stir to combine. Reduce the heat down to medium-low and cook for 10 to 15 minutes or until the flavors blended.
- Drain pasta and add to the skillet. Add zucchini and sprinkle freshly ground black pepper and more garlic salt. Increase the heat to medium, cover and cook until the zucchini is tender, about 5 to 8 minutes. Add cheese and stir until melted. Remove from the heat and sprinkle fresh parsley over. Serve immediately.
Notes
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