Zucchini Pork Penne Recipes

ZUCCHINI PORK DINNER

Steps:

• In a skillet over medium heat, cook pork in oil until browned, about 5 minutes. Add onion and garlic; cook for 5 minutes or until onion is tender. Add tomato juice and seasonings; simmer, uncovered, for 5 minutes. Add the zucchini; cook and stir until crisp-tender, about 5 minutes. Serve over noodles.

ZUCCHINI AND PENNE TOSS

Steps:

• Over medium heat, saute the garlic along with the herb seasoning and pepper in the oil for 4 minutes.
• Add the peppers and saute another 4 minutes stirring occasionally.
• Increase heat to medium high, add the shredded zucchini and saute until heated through.
• Season with salt to taste.
• Toss the mixture with the warm pasta and cheese of choice.
• Serve warm or cold.
• Note: If using Feta it does not need to be grated just crumbled to the size you like.

CREAMY GARLIC PORK PENNE WITH ZUCCHINI AND FETA STOVETOP COOKING

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, working in batches, if necessary. If using ground turkey, follow same instructions as ground pork in Step 3, breaking up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes. If using chicken breasts, pat dry, and, on a separate cutting board, cut into 1" dice. Follow same instructions as ground pork in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Impossible burger, follow same instructions as ground pork in Step 3, breaking up burger until heated through, 4-6 minutes. 1 Prepare the Ingredients Trim zucchini ends, quarter, and cut into 1/2" dice.Halve lemon lengthwise. Cut one half into wedges and juice the other half. 2 Cook the Zucchini Place a large non-stick pan over medium-high heat with 2 tsp. olive oil.Add zucchini to hot pan and stir occasionally until tender, 3-4 minutes. 3 Cook the Pork Add ground pork and garlic to hot pan. Break up pork until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.Stir in red pepper flakes (to taste) and garlic salt. 4 Add Sauce and Finish Dish Add cream base, pesto, 1/4 tsp. salt, a pinch of pepper, and 1 Tbsp. lemon juice to hot pan. Bring to a simmer.Once simmering, remove from burner. Gently stir in pasta until combined and warm.Plate dish as pictured on front of card, garnishing with cheese. Squeeze lemon wedges over meal to taste. Bon appétit!

PENNE WITH ZUCCHINI, ASPARAGUS AND PARMIGIANO REGGIANO CHEESE

Steps:

• Bring a large pot of water to a boil.
• In a large skillet saute garlic and oregano in olive oil until slightly yellow in color.
• Add zucchini and asparagus and saute for 3-4 minutes. Season with salt and pepper.
• Cook pasta 1 minute less than package directions. Drain pasta, reserving 1 cup cooking water.
• Add cooking water to sauce and bring to a simmer.
• Add pasta to sauce and toss.
• Remove from the heat and add Parmigiano Reggiano cheese. Toss to combine and serve.

ZUCCHINI PASTA

Steps:

• Boil pasta in salted water.
• While the pasta is cooking, make long carrot strips using a veggie peeler and shred the zucchini with a cheese grater.
• Drain the pasta.
• Using the pasta pot, heat the olive oil, then add red pepper flakes, garlic, veggies, salt and pepper.
• Add pasta and toss, if you need more oil, add it now.
• Toss with a whole bunch of parmesan cheese (the more the better!).
• You can add chicken, prosciutto, shrimp, mushrooms, broccoli, peas, the list goes on and on and on.

PORK 'N' PENNE SKILLET

Steps:

• In a large resealable plastic bag, combine the flour, chili powder, salt and pepper. Add pork, a few pieces at a time, and shake to coat. , In a large skillet, cook the pork, mushrooms, onion, red pepper and oregano in oil and butter over medium heat for 4-6 minutes or until pork is browned. Add garlic; cook 1 minute longer., Add the milk, tomato sauce and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until meat is tender.

ONE-POT PENNE WITH ZUCCHINI AND PARMESAN

Steps:

• Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes.
• Meanwhile, cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic, and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.

ZUCCHINI, PORK, AND PEPPERS

Steps:

• In a large skillet over medium heat, cook the ground pork until evenly browned.
• Mix the zucchini, Hungarian hot peppers, and green bell peppers into the skillet. Season with garlic powder, salt, and pepper. Stir in the spaghetti sauce, and simmer 25 minutes, stirring occasionally. Serve on Italian bread slices.