One Pot Pork and Veggie Pasta
One dish dinner alert! Such an easy and hearty dinner.
- 1 package Smithfield Steakhouse Mushroom Marinated Fresh Pork Loin Filet
- 1 tablespoon olive oil
- 1/2 sweet onion diced
- 3 cloves garlic minced
- 10 ounces cherry tomatoes cut in half
- 1 zucchini diced
- 1 yellow summer squash diced
- 1 pound Campanelle pasta
- 4 cups chicken broth
- 1/4 cup heavy cream
- 1 cup grated Parmesan cheese
- 6 ounces fresh baby spinach
Heat a large dutch oven over medium heat. Add the oil to the pan.
Meanwhile, cut pork loin filet into bite-sized pieces. Add to the hot pan along with the onion and cook, stirring often, for 5 minutes or until well-browned.
Add the garlic, tomatoes, zucchini, summer squash, and pasta to the pot. Pour in the chicken broth and stir to combine.
Bring to a boil over high heat. Reduce to a simmer and continue cooking for 9 minutes, stirring occasionally.
Add the cream and Parmesan cheese to the pot and cook for 1 minute, stirring to combine.
Stir in the spinach and continue cooking 2 minutes or until the spinach has wilted.
Serving: 6people | Calories: 615kcal | Carbohydrates: 71g | Protein: 34g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 555mg | Fiber: 5g | Sugar: 9g