All Recipes Main Dish Recipes Pork Pork Chop Recipes Boneless

Ingredients

2 cups penne pasta (such as Barilla®) 1 teaspoon olive oil ½ pound boneless pork chops, cut into bite-size pieces 1 tablespoon cider vinegar 3 small zucchini, sliced ½ onion, chopped 2 cloves garlic, minced 1 (24 ounce) jar tomato basil pasta sauce (such as Barilla®) ½ cup shredded Parmigiano-Reggiano cheese

Nutrition Info

747.1 calories carbohydrate: 115.7 g cholesterol: 43.1 mg fat: 14 g fiber: 10.7 g protein: 37 g saturatedFat: 4.6 g servingSize: - sodium: 891.5 mg sugar: 18.6 g transFat: : - unsaturatedFat: : -

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.

4 servings

We like this quick and easy weeknight supper.