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Penne with Braised Pork and Garlic


  • 1-1/2 lb. penne pasta, uncooked
  • 2 Tbsp. olive oil
  • 1 Tbsp. chopped garlic
  • 1 lb. Curly’s Pulled Pork
  • 1 lb. fresh spinach, stems removed
  • 3 Tbsp. thinly sliced fresh basil
  • 3 Tbsp. chopped fresh oregano
  • 3/4 cup toasted pine nuts


  • 1. Cook pasta according to package directions to al dente; rinse, drain. Set aside.
  • 2. Sauté garlic in oil in large skillet on medium heat 1 minute. Add pork and continue to cook 3 minutes.
  • 3. Add spinach, basil, oregano and pasta to skillet. Sauté 3 minutes or until heated through.
  • 4. Divide mixture evenly between 6 plates. Garnish with pine nuts before serving.
  • Nutritional information per serving: Calories 728; Total Fat 22g; Saturated Fat 3g; Trans Fat 0; Cholesterol 26mg; Sodium 564mg; Total Carbohydrate 102g; Dietary Fiber 5g; Total Sugars 16g; Protein 28g