Spicy Pork Ragù
Roasted Zucchini Planks
Ingredients
- 8 oz rigatoni
- 1½ lb ground pork
- 2 Tbsp olive oil
- 2 pints grape tomatoes, halved
- ¼ cup red wine
- 1 (24-oz) jar arrabbiata sauce (such as Rao's)
- ½ cup freshly grated Parmesan cheese
- ¼ cup small fresh basil leaves
Instructions
- Cook pasta according to package directions.
- Cook pork in hot oil in a large nonstick skillet 5 to 6 minutes or until browned and crumbly; remove from skillet.
- Add tomatoes and wine; cook, stirring often, 2 minutes. Add pork and arrabbiata sauce; cook 5 minutes.
- Spoon pork mixture over pasta. Top with cheese and basil.
Side Dish Ingredients
- 2 lb zucchini
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp chopped fresh oregano
Side Dish Instructions
- Preheat oven to 475°F. Cut zucchini lengthwise into ½-inch-thick planks. Toss together zucchini, oil, garlic, salt, and pepper on a rimmed baking sheet.
- Bake 10 to 12 minutes or until browned and tender. Sprinkle with oregano.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
516
|
69
|
585
|
| Fat (g) | 33 | 5 | 38 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 27 | 2 | 29 |
| Carb (g) | 24 | 5 | 29 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 667 | 206 | 873 |
Quick & Healthy Meal Plan
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