Italian Pork & Red Lentil Penne with Broccoli, Parmesan & Chili Flakes
- Milk
Ingredients
6 ounce
Red Lentil Penne Pasta
8 ounce
Broccoli
4 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
2 clove
Garlic
1 tablespoon
Italian Seasoning
10 ounce
Ground Pork
1 teaspoon
Chili Flakes
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Peel and mince or grate garlic. Cut broccoli into bite-size pieces if necessary.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and season with Italian seasoning, salt, and pepper. (If you feel like spicing things up, this is the perfect time to add a pinch of chili flakes to infuse from the start!) Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Add garlic and cook, stirring, until fragrant, 30-60 seconds. Remove from heat.
Meanwhile, once water is boiling, add pasta to pot. Cook, stirring occasionally, 7 minutes.
Add broccoli and cook, stirring occasionally, until broccoli is bright green and pasta is al dente, 2-4 minutes more. Drain together.
Return pan with pork mixture to medium heat. Add drained penne, broccoli, stock concentrate, cream cheese, and ¼ cup water (½ cup for 4 servings); cook, stirring, until everything is coated, 1-2 minutes. Taste and season with salt and pepper. (if pasta seems dry, add splashes of water 1 TBSP at a time until desired consistency is reached.)
Divide pasta between shallow bowls. Serve with chili flakes on the side.
