Zucchini Pork Penne
This easy pasta recipe is a nice change from the regular ones. The combination of zucchini and pork is deliciously different!
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
Footnote: Cook the pasta according to the package directions. If your pasta is already cooked and you don't want them to stick together, add a little olive oil and toss gently.