Zucchini Pasta and Pork Chops

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What's For Dinner?

Zucchini Pasta and Pork Chops

– by Jean Fisher

Red hot chili pepper flakes will make this Italian pork chop and zucchini recipe your favorite pasta dish.

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Zucchini Pasta and Pork Chops

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Serves 4

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8 ounces zucchini
1 clove garlic
1 tablespoon & 1 teaspoon olive oil
12 ounces canned diced tomatoes with chilies
1 dash tarragon
1 dash oregano
1 dash crushed red pepper
2 teaspoons olive oil
4 pork chops
6 ounces angel hair pasta
1 slice sourdough bread

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From kitchen to table in 40 minutes.

Directions

Preheat oven to 400 degrees.
Butter bread and wrap in foil. Place in oven.
Chop zucchini into small pieces. Place in a shallow saucepan along with garlic and olive oil.
Cook over medium heat, stirring constantly until zucchini is lightly browned.
Add tomatoes and seasonings to zucchini. Turn heat to low and continue cooking stirring occasionally.
Place olive oil and pork chops in a skillet and brown on one side over medium heat. (About 10 minutes). Sprinkle with salt and pepper if desired.
Fill a saucepan with water and turn on high.
When water comes to a full boil, add pasta. Reduce heat to low and continue cooking until done. (About 5 minutes). Stir often.
Turn pork chops and brown on other side.
Drain pasta and rinse. Serve topped with zucchini.

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Nutritional information for Zucchini Pasta and Pork Chops

Calories: 687
Calories from Fat: 233

% Daily Value*

Total Fat 26g	40%
Saturated Fat 7g	33%
Cholesterol 75mg	25%
Sodium 1109mg	46%
Total Carbohydrates 73g	24%
Dietary Fiber 4g	16%
Sugars 1g	~
Protein 39g	77%

Vitamin A	20%	Iron	26%
Vitamin C	26%	Calcium	10%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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