Beef / Pork

Pork, Zucchini and Tomato Ragout is for Dinner.

Pork, Zucchini and Tomato Ragout takes 15 minutes to prepare.

Pork, Zucchini and Tomato Ragout takes 20 minutes to cook.

Pork, Zucchini and Tomato Ragout makes 8 servings.

The ingredients for Pork, Zucchini and Tomato Ragout are:

2 lbs. leftover Pork Tenderloin, shredded
28-oz can Muir Glen Diced Tomatoes, undrained
1 cup diced onions
3 cloves garlic, diced
Olive Oil
1.5 cup zucchini, sliced and quartered
1.5 T shredded Parmesan cheese
2 cups Mueller's Penne Rigate pasta, cooked & drained
Salt-free garlic and herb seasoning

Here is how you make Pork, Zucchini and Tomato Ragout:

Makes +/- 8 1.5 cup servingsBoil penne according to package directions. Drain and set aside.Add olive oil to nonstick pan. Saute onions and garlic until soft and fragrant. Add zucchini and raise temperature a bit, browning zucchini slightly. Lower temperature and add tomatoes with juice and shredded cooked pork, stirring. Add salt-free garlic & herb seasoning to taste, then add hot cooked penne, stirring to combine. (If mixture seems too dry, may need to add stock or water.)Serve with parmesan cheese.Number of Servings: 8Recipe submitted by SparkPeople user DRASCH.

The nutritional information for Pork, Zucchini and Tomato Ragout is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 348.1

• Total Fat: 12.6 g
• Cholesterol: 90.2 mg
• Sodium: 117.5 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 2.4 g
• Protein: 35.5 g

Pork, Zucchini and Tomato Ragout is Italian cuisine.