PARMESAN PORK WITH TOMATO & OLIVE SPAGHETTI
This healthy, balanced dinner is ready in under 45 minutes and is packed with lean protein, fibre, calcium, vitamin C, iron and three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Put the pork in a bowl with 1 tsp oil, 1 tsp sage, 1 garlic clove and lots of black pepper. Mix well, put on a tray and scatter with the cheese.
- Heat the remaining 2 tsp oil in a pan and fry the carrot, celery and remaining garlic and sage for 5 mins, stirring frequently. Add the olives, tomato purée, bouillon and 200ml water, cover and cook for 5-8 mins or until the veg is tender.
- Meanwhile, cook the spaghetti following pack instructions and heat the grill. Grill the pork for 6 mins, then leave to rest. Drain the spaghetti, reserving a little water, and toss into the veg with the tomatoes and parsley. Add the water to loosen, then serve with the pork.
Nutrition Facts : Calories 572 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 12 grams sugar, Fiber 14 grams fiber, Protein 50 grams protein, Sodium 0.9 milligram of sodium
SPAGHETTI WITH OLIVES AND TOMATO SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 2h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
- In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
- Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
TOMATO, MUSHROOM & KALAMATA OLIVE PENNE WITH PARMESAN
Make and share this Tomato, Mushroom & Kalamata Olive Penne With Parmesan recipe from Food.com.
Provided by Shea1099
Categories European
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain.
- Wash tomatoes and mushrooms. Halve the tomatoes. Thinly slice the mushrooms. Peel and mince garlic.
- Heat a sauté pan over medium heat.
- Coat bottom of skillet with oil. Add garlic and crushed red pepper and cook until fragrant, 15-30 seconds.
- Add tomatoes, mushrooms, Italian seasoning, salt, and pepper. Stirring occasionally, cook until mushrooms are tender and tomatoes are juicy, 2-3 minutes.
- Shave or grate ⅛ cup of Parmesan cheese.
- Add olives and pasta to pan and toss to combine.
- To serve, place pasta on a plate or in a bowl and garnish with Parmesan. Enjoy!
Nutrition Facts : Calories 451.1, Fat 12.3, SaturatedFat 2.7, Cholesterol 6.2, Sodium 3738.1, Carbohydrate 74.2, Fiber 10.1, Sugar 5.2, Protein 18.6
TOMATO, OLIVE & PARMESAN PASTA
This recipe came from one I already had, I just put my own twist on it. It is excellent whether served warm or chilled, and works for a dinner, a side or anything in between. My measurements are all subject to my own taste. Feel free to mess with them a little.
Provided by DRiENNE
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- boil the pasta and set aside.
- in a large pot, mix olive oil, garlic & 1/2 of the bouillon "dust" over medium heat.
- when mixed well and warm, add pasta and stir. shut off the burner. *if pasta is dry, add another shot of the olive oil.
- add the grape tomatoes, olives and cilantro. mix together.
- add the parmesan to a cooled down pan, when ready to serve. you don't want it to melt.
- done!
Nutrition Facts : Calories 472.2, Fat 20.5, SaturatedFat 4.5, Cholesterol 11, Sodium 392, Carbohydrate 63.8, Fiber 9.4, Sugar 0.2, Protein 11.1
PORK PARMESAN WITH PASTA
I wanted chicken parmesan but, didn't have any chicken. I substituted pork and thought it turned out pretty well. Please feel free to add more seasonings or omit what you don't like.
Provided by Chef shapeweaver
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a shallow dish beat egg with milk.
- Set aside.
- In a one quart zip-lock bag add bread crumbs.
- Add pork a few pieces at a time coating well.
- Repeat above steps until all pork is coated.
- Add coated pork pieces a few at a time into egg/milk wash.
- Repeat above step until all pieces are coated with egg wash.
- Coat pork in bread crumbs again.
- In a medium-sized skillet, over medium heat, add oil.
- While oil is heating, cook pasta according to directions on package.
- Cook for 10 minutes or until desired tenderness.
- Drain.
- In a small bowl, combine all seasonings and spices.
- Add pork to skillet.
- Sprinkle seasoning over pork.
- Stirring lightly to coat all sides of pork, cook pork until no longer pink and lightly browned.
- If needed drain excess oil.
- Add spaghetti sauce to pork in skillet.
- Pour pasta into lightly buttered 13x9-inch dish.
- Pour pork and sauce mixture over pasta.
- Sprinkle with cheese.
- Bake at 350°F for 20 minutes or until cheese is lightly browned.
- Remove and let sit for 5 minutes.
Nutrition Facts : Calories 1069.9, Fat 57.4, SaturatedFat 15.1, Cholesterol 134.4, Sodium 1474, Carbohydrate 87.2, Fiber 4.2, Sugar 17.7, Protein 49.3
PORK CUTLETS PARMESAN WITH TOMATO SAUCE
These are really quite easy to put together. The fresh taste of the sauce makes them so delicious. I think this is one of my best dinners. There's enough sauce for a side of pasta.
Provided by MizzNezz
Categories Pork
Time 28m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- FOR TOMATO SAUCE---------------.
- Heat oil in saucepan and add garlic.
- Cook briefly (do not brown).
- Add tomatoes and bring to a boil.
- Add rosemary, pepper flakes, salt and pepper.
- Simmer for 10 minutes.
- FOR CUTLETS------------.
- Sprinkle the cutlets with salt and pepper.
- Mix egg and water well.
- Put breadcrumbs in shallow dish.
- Dip cutlets in egg mixture--then in breadcrumbs (pat the crumbs with a flat knife to help them stick).
- Heat olive oil in nonstick 10 inch skillet.
- Cook cutlets on med.
- hi heat about 5 minutes per side until lightly browned.
- Preheat the oven to 400 degrees.
- Place cutlets in baking dish.
- Put mozzarella slices on top.
- Sprinkle with parmesean.
- Spoon sauce around the cutlets.
- Bake until piping hot and the cheese is melted (about 8 minutes).
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