Jamie says: Lately, on Sunday nights my Italian roots shine. I crave pasta or something very Italian. It also feels like it’s a family night and a night to stay in. A few Sundays ago, I invited my friend Rachel over to catch up on life and share in my Italian cooking. The good thing about Italians is they usually cook a lot- so there were plenty of leftovers…
I’ve never topped pasta with ground meat before, but then again, I guess it’s like a meat sauce or meatballs… regardless, I really enjoyed it and loved the leftovers.
Linguine with Garlic Zucchini Red Sauce, Ground Pork, Ricotta and Parmesan Cheese
- 16 oz linguine (Mueller’s)
- 1 very large clove garlic
- 1 lb zucchini
- 2 Tbsp extra virgin olive oil
- 29 oz can (1 lb 13 oz) puree (Hunt’s 100% Natural)
- 14 1/2 oz can organic diced tomatoes, drained (Delmonte)
- 2 1/4 tsp parsley, divided
- 1 tsp basil
- 1/2 tsp oregano
- 2 lbs ground pork
- 1/2 cup Parmesan cheese
- dash fine sea salt
- dash freshly ground pepper
- dash red pepper flakes
- 2 cups part skim ricotta cheese
- Bring water to a boil. Add linguine. Cook for 11 minutes. Remove from stove top. Drain.
- Mince garlic. Slice zucchini into thick slices and quarter each slice. In a large pot on medium heat, add extra virgin olive oil and garlic. Brown for about 5 minutes. Add zucchini. Stir. Cook for about 5 minutes. Add puree, diced tomatoes, 2 tsp parsley, basil, and oregano. Stir. Reduce heat to medium-low until ready to serve.
- In a large saute’ pan on medium heat, cook ground pork for about 5 minutes or until cooked throughout, stirring frequently.
- Plate pasta. Top with zucchini red sauce, cooked ground pork, Parmesan cheese, sea salt, ground pepper, red pepper flakes, ricotta cheese, and 1/4 tsp parsley. Enjoy in good company!
- Nutrition note: Pasta is a good source of thiamine, riboflavin, niacin, and folate. That’s because it’s enriched with these vitamins, which means, they are added to the pasta.