Alfredo-Style Spaghetti with Herbed Pork
plus Zucchini & Lemon
- Wheat
- Milk
Alfredo sauce is a perennial favorite around here, and we’re confident our version will be a slam dunk at home. After all, with this dish’s creamy sauce, juicy pork, and tender pasta, how could it not be? You’ll toss spaghetti in a rich, creamy sauce loaded with nutty Parmesan, ground pepper, butter, and lemon for brightness. Next you’ll add cubes of Italian-seasoned seared boneless pork chop along with golden-brown zucchini for a hearty, delicious dinner idea all in one lucky bowl.
Ingredients
1 unit
Zucchini
1 unit
Lemon
6 ounce
Spaghetti
(Contains: Wheat)
1 tablespoon
Italian Seasoning
10 ounce
Pork Chops
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
2 tablespoon
Cream Cheese
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and halve zucchini lengthwise; cut into ½-inch-thick half-moons. Zest and quarter lemon.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 2 cups pasta cooking water (4 cups for 4 servings), then drain.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and season with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (You’ll use more Italian Seasoning in the next step.) Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). • Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan and let cool slightly.
• Pat pork* dry with paper towels and season all over with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the Italian Seasoning—we sent more!) • Heat a drizzle of oil in same pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board to rest. Once pork is cool enough to handle, dice into bite-size pieces. Wipe out pan and let cool slightly.
• Return same pan to medium heat. Add 1½ cups reserved pasta cooking water (2 cups for 4 servings) and cheese roux concentrate; whisk to combine. Cook, whisking, until slightly thickened, 2-3 minutes. • Reduce heat to medium low; whisk in cream cheese until melted and combined. Season lightly with pepper.
• Add drained spaghetti, Parmesan, 1 TBSP butter (2 TBSP for 4 servings), a big squeeze of lemon juice, and a pinch of lemon zest to pan with sauce. • Reduce heat to low. Cook, tossing, until butter is melted and pasta is coated in a creamy sauce, 1 minute. • Add zucchini and diced pork; toss to coat. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. • Taste and season with salt, pepper, and more lemon juice if desired.
• Divide pasta between shallow bowls and serve with any remaining lemon wedges on the side.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the lemon zest and juice, which added brightness to the creamy Alfredo-style sauce 🍋.
- Ease of prep: Some found it time-consuming with multiple steps, but most agreed the result was worth the effort.
- Suggestions: Consider adding garlic, using fettuccine instead of spaghetti, and including more vegetables like broccoli or mushrooms.
- Portions: Generous servings satisfied most, with some reporting enough for leftovers.
- Protein: Several preferred chicken over pork, finding it a better match for the pasta dish.
Reviews from our home cooks
The "cheese sauce" was not good. We added exactly what the recipe for 2 people called for and followed the instructions. It was watery, bland and the actual cheese just clumped. No amount of whisking would get the ingredients to form a smooth sauce. There was also way too much spaghetti for two portions. The herbed pork and zuchinni part was delicious though and I picked those two ingredients out and had the leftovers for lunch the next day.
This is one of my favorite meals, the pork is sweet and salty, the spaghetti is creamy and the Alfredo sauce is very savory.
Pork was juicy and tender, Alfredo sauce was creamy and delicious and the zucchini was very fresh!
Never would have thought about adding zucchini to Alfredo, but I'm glad this recipe gave me that option as it tasted great.
I love the pan roasted zucchini and the sauce was great. Added 8 oz of baby grape tomatoes halfway through cooking the zuch and had an alfredo sauce with hot flavorful tomato explosions.
Could have used a little more sauce because mine was a little more dry than I'm used to for Alfredo but the taste was amazing and was very easy to make
I never thought pork as a meat option in Alfredo would be good, but my husband and I thoroughly enjoyed it!
Absolutely loved this one! I didn't wipe out the pan after the pork chops were fried. I poured the spaghetti water right into the pan and got all those pork bits off the pan. Added a depth of flavor to the sauce.
Yum! We loved this! Happy to enjoy a creamy pasta that's lighter in calories with some good protein from the chicken... Plus the zucchini!
Absolutely a favorite. For someone that is not an Alfredo fan, I was impressed on the light Alfredo sauce. It was not heavy or too creamy for me. I enjoyed this meal.
