Creamy Sun-Dried Tomato Pesto and Pork Pasta with Spinach and Parmesan
Creamy rigatoni and sun-dried tomato pesto...need we say more? Pork, spinach and zucchini make this dreamy pasta a hearty dinner. Get ready to devour it!
Prep: 25 mins
Cook: 25 mins
Servings: 4
Ingredients
2 servings
4 servings
- 250 gr ground pork
- 170 gr rigatoni
- 1 zucchini
- 56 gr baby spinach
- 56 gr onion, chopped
- 1 tbsp garlic puree
- 1 chicken broth concentrate
- 0.5 cups sun-dried tomato pesto
- 0.25 cups parmesan cheese, shredded
- 0.25 tsp chili flakes
- 1 tbsp cream sauce spice blend
- 0.5 cups milk*
- 0.25 tsp salt*
- 1 tbsp oil*
- 0.125 tsp pepper*
- 500 gr ground pork
- 340 gr rigatoni
- 2 zucchinis
- 113 gr baby spinach
- 113 gr onion, chopped
- 2 tbsp garlic puree
- 2 chicken broth concentrates
- 1 cup sun-dried tomato pesto
- 0.5 cups parmesan cheese, shredded
- 0.25 tsp chili flakes
- 2 tbsp cream sauce spice blend
- 1 cup milk*
- 0.5 tsp salt*
- 2 tbsp oil*
- 0.25 tsp pepper*
Instructions
- Before starting, wash and dry all produce.Heat Guide for Step 6: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup (1/2 cup) pasta water, then drain and return rigatoni to the same pot, off heat.
- Meanwhile, roughly chop spinach. Cut zucchini into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper, then transfer to a plate.
- Heat the same pan over medium-high. Add 1/2 tbsp (1 tbsp) oil, then pork and garlic puree. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add onions. Cook, stirring occasionally, until softened, 3-4 min. Add Cream Sauce Spice Blend. Cook, stirring often, until pork is coated, 1 min.Season with salt and pepper.
- Add 1/2 cup (1 cup) milk and broth concentrate to the pan with pork. Bring to a simmer and cook, stirring often, until sauce thickens slightly, 1-2 min. Add zucchini and spinach. Cook, stirring often, until spinach wilts, 1-2 min. Season with salt and pepper, to taste.
- Add sauce mixture, reserved pasta water and sun-dried tomato pesto to the pot with rigatoni. Stir to combine. Divide pasta between bowls. Sprinkle Parmesan and 1/4 tsp (1/2 tsp) chili flakes over top. (NOTE: Reference heat guide.)