Careme

Ingredients

• leftover cooked ground pork

  8 oz
• Simple Truth Organic® 100% Whole Wheat Spaghetti

  6 oz $1.59
• Zucchini

  1 medium, diced $1.79
• Fresh Roma Tomato

  2 medium, chopped $1.49
• Jumbo Yellow Onion

  1/2 small, finely diced $0.99
• Garlic

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

  2 tablespoons chopped, plus more for serving $2.49
• olive oil

  1 tablespoon
• tomato paste

  1 tablespoon
• dry oregano

  1/2 teaspoon
• crushed red pepper flakes

  pinch, optional
• kosher salt and black pepper

  to taste
• grated Parmesan cheese

  2 tablespoons, optional

Instructions

1. Bring a large pot of salted water to a boil; dice the zucchini and tomatoes, finely dice the onion, mince the garlic, and chop the basil.
2. Heat the olive oil in a large skillet over medium heat, add the onion with a pinch of salt, and cook for 3–4 minutes until softened.
3. Stir in the garlic, tomato paste, oregano, and optional red pepper flakes; cook for 1 minute until the tomato paste darkens slightly.
4. Add the zucchini and cook for 4–5 minutes until just tender, then stir in the chopped tomatoes and cook for 3 minutes until they begin to collapse.
5. Add the leftover cooked ground pork and 1/4 cup water, simmer for 6–8 minutes until saucy and heated through, then season with salt and black pepper.
6. Meanwhile, cook the spaghetti until al dente; reserve 1/2 cup pasta water, then drain the pasta.
7. Toss the spaghetti into the skillet with the ragù, adding splashes of reserved pasta water until glossy; stir in the chopped basil and optional Parmesan.
8. Plate in shallow bowls and finish with extra basil, black pepper, and a light drizzle of olive oil if desired.