Herbed Pork Spaghetti

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs zucchini
• 1bunch parsley
• 50g parmesan
• 5g Tuscan seasoning
• 300g pork stir-fry
• 250g spaghetti
• 150g peas
• 1pcs chicken-style stock cubes
• 10g cornflour
• 23ml olive oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the spaghetti. Crush or finely chop the garlic. Quarter the zucchini lengthwise and thickly slice. Finely chop the parsley leaves and stems. Finely grate the parmesan.
2. Step 2 — Season pork
   Put the Tuscan seasoning and 3 tsp olive oil in a shallow dish, season with pepper and stir to combine. Separate the pork stir-fry. Add the pork to the seasoning and toss to coat.
3. Step 3 — Cook spaghetti and peas
   Cook three-quarters of the spaghetti* in the pan of boiling water for 10 mins. Add the peas to the spaghetti and cook for 2 mins or until the spaghetti is al dente. Reserve 180ml (¾ cup) cooking water, then drain the spaghetti. Crumble 1 stock cube* into the reserved cooking water and stir to dissolve.
4. Step 4 — Brown pork
   Meanwhile, heat a medium deep frypan over high heat. Cook the pork, stirring, for 2-3 mins until golden. Remove from the pan.
5. Step 5 — Cook zucchini and garlic
   Heat 3 tsp olive oil in the frypan over medium-high heat. Cook the garlic and zucchini, stirring occasionally, for 2-3 mins until beginning to soften. Combine 2 tsp cornflour* with 1 tbs cold water in a bowl.
6. Step 6 — Get ready to serve
   Gradually add the stock and cornflour mixture to the zucchini and bring to the boil. Return the pork and any resting juices to the frypan and cook, stirring, for 2 mins or until the sauce is thickened. Add the spaghetti, peas, parsley and parmesan and stir until combined. Taste, then season with salt and pepper. Divide the spaghetti among bowls to serve.

Allergens

Milk, Sulphites, Gluten, Wheat