Tuscan Pork Penne

Nutrition per serve

Ingredients

• 1pcs onion
• 2clov garlic
• 1bunch parsley
• 1pcs zucchini
• 300g lean pork mince
• 10g Italian seasoning
• 400g diced tomatoes
• 200g penne pasta
• 25g parmesan
• 10g capers
• 50g baby spinach leaves
• 15ml olive oil
• 3ml sugar

Method

1. Step 1 — Prep vegetables
   Finely chop the onion. Crush or finely chop the garlic. Finely chop the parsley, including the stems. Coarsely grate the zucchini. Bring a medium saucepan of salted water to the boil for the pasta.
2. Step 2 — Cook zucchini
   Heat 1 tbs olive oil in a large deep frypan over medium heat. Cook the onion, garlic and zucchini, stirring regularly, for 5 mins or until the onion and zucchini are softened. Season with salt and pepper.
3. Step 3 — Start sauce
   Increase the heat to high. Add the pork mince to the zucchini mixture and cook, breaking up the lumps with a spoon, for 4-5 mins until browned. Add the Italian seasoning and parsley and cook, stirring, for 1 min or until combined.
4. Step 4 — Cook sauce
   Stir the tomatoes, 60ml (¼ cup) water and ½ tsp sugar into the pork mixture and bring to a simmer. Reduce the heat to low and cook, covered, for 15 mins to develop the flavour.
5. Step 5 — Cook pasta
   While the sauce is cooking, cook the pasta in the pan of boiling water for 10 mins or until al dente. Reserve 2 tbs cooking water, then drain the pasta.
6. Step 6 — Get ready to serve
   Meanwhile, finely grate the parmesan. Coarsely chop the capers (see cooking tip). Add the capers and spinach to the sauce and cook, stirring, for 1-2 mins until the spinach is wilted. Add the pasta and reserved cooking water to the sauce and stir to combine. Taste, then season with salt and pepper. Divide pasta among bowls and scatter with the parmesan to serve.

Allergens

Sulphites, Gluten, Wheat, Milk