Careme

Ingredients

• Private Selection® Italian Rigatoni

  6 oz $1.67
• Kroger® Ground Pork

  8 oz $3.99
• Organic Zucchini Squash

  3/4 lb, cut into half-moons $3.79
• Private Selection® Petite Medley Snacking Tomatoes

  8 oz, halved $3.50
• Jumbo Yellow Onions

  1/2 small onion, finely diced $1.49
• Garlic

  2 cloves, minced $0.79
• Simple Truth Organic® Basil

  1/2 oz, leaves torn $2.79
• Olive oil

  1 tablespoon
• Crushed red pepper flakes

  1/4 teaspoon, optional
• Parmesan cheese

  2 tablespoons grated, optional
• Salt and black pepper

  to taste

Instructions

1. Bring a medium pot of salted water to a boil; dice the onion, mince the garlic, halve the tomatoes, slice the zucchini into half-moons, and tear the basil leaves.
2. Cook the rigatoni until just al dente, reserving 1/2 cup pasta water before draining.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat, add the ground pork, season with salt and pepper, and cook until browned, no longer pink, and at least 160°F, about 5–6 minutes.
4. Add the onion and cook for 2 minutes, then stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
5. Add the zucchini and cook, stirring occasionally, until lightly browned but still tender-crisp, about 4–5 minutes.
6. Stir in the tomatoes and cook until they begin to collapse and release juices, about 3 minutes; add a splash of reserved pasta water to make a light sauce.
7. Toss in the drained rigatoni, adding more pasta water as needed until glossy, then fold in most of the basil and adjust salt and pepper.
8. Plate in shallow bowls and finish with the remaining basil and Parmesan, if using.