Quick Pork Ragu with zucchini and Parmesan cheese

Ingredients

• 500 grams Ground pork
• 340 grams Spaghetti
• 1 (113 grams) Medium yellow onion
• 5 (400 grams) Small zucchini
• 2 (12 grams) Garlic cloves
• 2 tbsp (36 grams) Soy sauce
• 398 mL Crushed tomatoes
• 1 1/4 cups (113 grams) Parmesan cheese (shredded)
• 3 tbsp (56 grams) Sun-Dried tomato pesto
• 2 tbsp Italian Herb Spice Blend

Instructions

1. 1

   Wash and dry all produce. Cut zucchini into 1/4-inch half-moons. Cut onion into 1/4-inch pieces. Mince garlic.

2. 2

   In a large non-stick pan, heat 1 tbsp oil over medium-high heat.

3. 3

   When pan is hot, add pork, soy sauce and Italian Herb Spice Blend. Cook, breaking up pork with a spoon, for 4-5 min, until no longer pink.

4. 4

   Season with salt and pepper. Remove the pork from the pan, and set aside.

5. 5

   In the same pan, heat 1 tbsp butter (over medium-high heat.)

6. 6

   When butter is melted, add onions, zucchini and garlic. Reduce heat to medium. Cook, stirring occasionally, for 6-8 min, until tender. Season with salt and pepper.

7. 7

   While veggies cook, add spaghetti to boiling water. Cook for 8-10 min, until tender but still firm to the bite. Reserve 2/3 cup cooking water.

8. 8

   Strain and return spaghetti to the same pot.

9. 9

   While spaghetti cooks, to the pan with veggies, add back the pork and stir to combine.

10. 10

    Add crushed tomatoes, the sun-dried tomato pesto, reserved cooking water and half the Parmesan. Bring up to a boil, then reduce heat to medium. Cook, stirring often, for 2-3 min, until warmed through. Season with salt and pepper.

11. 11

    To the spaghetti, add ragu and toss to coat.

12. 12

    Serve pasta with remaining Parmesan sprinkled over top.

13. 13

    Enjoy!