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Ingredients40 m servings 747 cals
Original recipe yields 4 servings
- 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.
- Cook's Note:
- Cut prep time by slicing meat, and chopping vegetables while water is coming to the boil, and while other ingredients are cooking.
Per Serving: 747 calories; 14 g fat; 115.7 g carbohydrates; 37 g protein; 43 mg cholesterol; 891 mg sodium. Full nutrition