Garlicky Tomato Spaghetti with Crusted Pork Filet and Roasted Zucchini

This dish brings together tender, perfectly crusted pork filet and al dente spaghetti in a silky garlic-tomato sauce. Roasted zucchini adds a sweet, caramelized note, while a shower of Parmesan cheese provides a savory finish.

It’s a simple yet satisfying meal that feels special enough for a weekend dinner but comes together quickly on a busy weeknight. The combination of juicy pork, tangy tomatoes and creamy sauce is sure to become a family favorite.

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Ingredients

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

2 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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, then 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 the opposite side of the 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 the 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 the pan with sauce; toss to combine. 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 to ensure they are cooked through.

What can I substitute for Tuscan Heat Spice?

A blend of dried oregano, basil, rosemary and a pinch of red pepper flakes makes a good substitute.

Can I make this dish gluten-free?

Absolutely! Use gluten-free spaghetti and ensure all other ingredients are gluten-free.