Garlicky Tomato Spaghetti with Crusted Pork Filet and Roasted Zucchini

This dish is all about simple pleasures: tender, perfectly crusted pork filet slices resting on a bed of al dente spaghetti tossed in a silky, garlicky tomato sauce. Roasted zucchini adds a touch of sweetness, while a shower of Parmesan brings an umami-rich finish.

It’s a weeknight dinner that feels special but comes together with minimal fuss. The combination of textures and flavors-crispy pork, tender pasta, creamy sauce and roasted veggies-makes every bite satisfying.

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Ingredients

20 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce. Halve zucchini lengthwise; slice into ½-inch-thick half-moons. Dice tomato into ½-inch pieces. Peel and mince or grate garlic.
2. Pat pork dry with paper towels; season all over with half the Tuscan Heat Spice (all for 4 servings), salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add pork and cook, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to one side of a baking sheet. Wipe out pan.
3. Toss zucchini with a drizzle of oil, salt and pepper on opposite side of baking sheet with pork. Roast on top rack until pork is cooked through and zucchini is lightly browned and tender, 12-15 minutes.
4. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
5. When pasta has 5 minutes left, heat a drizzle of oil in pan used for pork over medium heat. Add tomato and garlic; cook, stirring, until softened and fragrant, 1-2 minutes. Whisk in ¼ cup reserved pasta cooking water (⅓ cup for 4 servings), cream cheese and stock concentrate. Cook, stirring, until thickened, 1-2 minutes. Season with salt and pepper. Remove from heat.
6. Add drained spaghetti, zucchini, half the Parmesan, a splash of reserved pasta cooking water and a drizzle of olive oil to pan with sauce; toss to combine. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.
7. Slice pork crosswise. Divide spaghetti between plates; top with pork and sprinkle with remaining Parmesan. Serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork tenderloin or boneless pork chops work well. Adjust cooking time as needed.

What can I substitute for cream cheese?

You can use heavy cream or a dairy-free cream cheese alternative for a similar creamy texture.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.