Fast & Fresh Torchiette with Ground Pork
Cherry Tomatoes, Zucchini & Lemon Ricotta
Cooking time
10 minutes
Servings
2/4
Calories
800 /serving
Want your pasta fastah? Gear yourself up for a wonderfully creamy dish that gets you to satisfaction city in 10 minutes of cooking time. Fresh torchiette is at its nibbly best when boiled to al dente, and it’s looking to nuzzle up with zucchini, cherry tomatoes and juicy browned ground pork. Put a chic capper on each serving, with ultra-creamy ricotta cheese spiked with fresh lemon juice.
We will send you:
- 250g Ground pork
- 15ml Minced garlic
- 140g Cherry tomatoes
- 1 Lemon
- 1 Zucchini (green, yellow or heirloom)
- 225g Fresh torchiette
- 15ml Tomato paste
- 60g Ricotta
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Eggs, Milk, Wheat
You will need:
Medium pot
Large pan
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Strainer
Total Fat
38 g
Saturated Fat
15 g
Sodium
500 mg
Total Carb
74 g
Sugars
6 g
Protein
42 g
Fibre
5 g
Preparation
Cook the pork
Bring a medium pot of salted water to a boil. In a large pan, heat a generous drizzle of oil on medium-high. Add the pork*, garlic and tomato paste; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 5 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the vegetables
Meanwhile, quarter the zucchini lengthwise; thinly slice. To the pan of pork, add the zucchini and tomatoes. Cook, stirring frequently, crushing the tomatoes, 3 to 4 min., until the vegetables are tender.
Make the lemon ricotta
Meanwhile, juice the lemon. In a small bowl, combine the ricotta, lemon juice (start with ½), 1 tbsp olive oil (double for 4 portions) and S&P.
Combine the pasta
To the pan of pork and vegetables, add the pasta, 2 tbsp butter (double for 4 portions) and ½ the reserved cooking water. Cook, stirring occasionally, 1 to 2 min., until combined; season with S&P. Add the lemon ricotta; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
