Summer officially ends tomorrow. It’s still pretty warm at my house, and my garden is still going crazy. Tomatoes out my ears. In a good way.
However, I was looking for a dinner that had tomatoes, but didn’t scream “trying to get rid of a counter full of tomatoes”. Enter this pasta dish. It was perfect for a warm late summer/early fall evening with lots of bright flavors. Enjoy!
Basque Pork Pasta (Serves 4-6)
2 pork loin chops, cut into bite size pieces
2 tablespoons butter
2 tablespoons olive oil
6 cloves garlic, minced
¼ teaspoon Italian seasoning
½ cup parmesan
1 head broccoli, chopped into florets
8 ounces whole wheat spaghetti
8 ounces vegetable spaghetti
1 lemon, zested
juice of 1 lemon
2 tomatoes, diced
1. In a large pot of boiling water, cook pasta according to package directions, without oil or salt. Add broccoli for last 3 minutes of cooking. Drain well.
2. Meanwhile, heat butter and oil in a large skillet over medium-high heat. Add pork, garlic, italian seasoning, and lemon zest. Cook 7-10 minutes, or until pork is cooked through. Deglaze pan with lemon juice.
3. Add pork mixture to pasta and broccoli. Toss with parmesan and tomatoes.
Nutrient Analysis (Amount per serving):
Protein: 44 gm
Fat: 23 gm
Saturated Fat: 8 gm
Cholesterol: 88 mg
Carbohydrates: 67 gm
Fiber: 10 gm
Sodium: 227 mg
Recipe notes: If you can’t find a vegetable spaghetti, you could use all whole wheat. My mom made a similar dish to this growing up and always used spinach linguine.