Pork, Zucchini and Capsicum Pasta

    Pork, Zucchini and Capsicum Pasta


    39 people made this

    A rich and wonderful pasta sauce full of vegetables and colour. Try using fusilli pasta, or your other favourite pasta shape to add variety.

    Serves: 3 

    • 250g penne
    • 250g pork mince
    • 1/4 red onion, diced
    • 4 cloves garlic, minced
    • 2 tablespoons olive oil
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 1/8 teaspoon chilli flakes
    • 1/4 cup (65ml) Marsala wine
    • 1 yellow capsicum, chopped
    • 1 red capsicum, diced
    • 1 zucchini, diced
    • 1/2 cup fresh sliced mushrooms
    • 2 cups (500ml) chicken stock
    • 1/4 cup blanched green peas
    • 3 tablespoons grated Parmesan cheese

    Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

    1. In a large pot with boiling salted water cook penne until al dente. Drain.
    2. Meanwhile, in a large frypan cook pork mince until brown. Remove from pan. Saute the red onion and garlic in the olive oil until soft and transparent. Add the oregano, salt, ground black pepper, chilli flakes, half of the wine, yellow capsicum, red capsicum, zucchini, mushrooms and saute until tender. Add remaining wine and chicken stock and cook until liquid has reduced to a thick sauce, about 20 minutes.
    3. After sauce has reduced, add cooked pork and thawed peas to the sauce and stir to heat through.
    4. Toss pasta with the sauce to coat evenly. Sprinkle with the grated Parmesan cheese. Serve warm.

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