Tuscan Pork Filet
over Garlicky Tomato Spaghetti & Roasted Zucchini
- Wheat
- Milk
We’re all about the simple pleasures in life, and this dinner is certainly one of them. You’ll place juicy slices of perfectly crusted pork filet atop al dente spaghetti in a silky, garlicky sauce studded with bright morsels of tomato and roasted zucchini. Top with a shower of umami-rich Parmesan cheese for an extra-savory finishing touch, and you’ve got a weeknight dinner idea that’s simply pork-tacular.
Ingredients
1 unit
Zucchini
1 unit
Tomato
1 clove
Garlic
10 ounce
Pork Filet
1 tablespoon
Tuscan Heat Spice
6 ounce
Spaghetti
(Contains: Wheat)
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Halve zucchini lengthwise; slice into 1⁄2-inch- thick half-moons. Dice tomato into 1⁄2-inch pieces. Peel and mince or grate garlic.
• Pat pork* dry with paper towels; season all over with half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and cook, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to one side of a baking sheet. Wipe out pan.
• Toss zucchini with a drizzle of oil, salt, and pepper on opposite side of baking sheet with pork. • Roast on top rack until pork is cooked through and zucchini is lightly browned and tender, 12-15 minutes.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (11⁄2 cups for 4 servings), then drain.
• When pasta has 5 minutes left, heat a drizzle of oil in pan used for pork over medium heat. Add tomato and garlic; cook, stirring, until softened and fragrant, 1-2 minutes. • Whisk in 1⁄4 cup reserved pasta cooking water (1/3 cup for 4 servings), cream cheese, and stock concentrate. Cook, stirring, until thickened, 1-2 minutes. Season with salt and pepper. Remove from heat.
• Add drained spaghetti, zucchini, half the Parmesan, a splash of reserved pasta cooking water, and a drizzle of olive oil to pan with sauce; toss to combine. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.
• Slice pork crosswise. • Divide spaghetti between plates; top with pork and sprinkle with remaining Parmesan. Serve.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The Tuscan-spiced pork and creamy garlic pasta are a winning combo; some found the sauce mild and added extra garlic or Parmesan for more depth 🍲.
- Ease of prep: Most found this straightforward to pull off on a weeknight, though timing the pasta, pork, and zucchini simultaneously takes a little practice.
- Suggestions: Add more cream cheese and an extra splash of pasta water to build a richer, more generous sauce that coats every noodle. Some also recommend moving the pork and zucchini to a lower oven rack to avoid over-browning, and reducing roasting time slightly to keep the pork juicy.
- Leftovers: The pork is best enjoyed fresh; reheating tends to dry it out, so plan to finish it the same night.
- Portions: A few felt the pork portion was on the small side relative to the pasta, so consider ordering double protein if you're a meat lover.
Reviews from our home cooks
This is a favorite. My husband cooked the pork on the grill after I seasoned it and it was tender and juicy. The Tuscan seasoning on the pork added additional flavor to the pasta making it delicious. I added a side salad to the meal for added green veggies and we ended with extra serving of pasta for lunch the next day.
Wow! This was so good. Very rich and filling. And also way to make. I did roast the tomatoes & garlic with some olive, fresh basil, salt and pepper at 425 for 24 minutes shaking half way. It added such a depth of flavor. Great recipe!
We pre-seasoned the pork in the fridge for an hour. We also replaced the zucchini with mushrooms. We added extra grape halved tomatoes during the last five minutes of the spaghetti cooking. Finally, we garnished with additional halved grape tomatoes. It turned out delicious!
I love the pork filet, so flavorful and juicy. I prefer this over traditional spaghetti. So easy to prepare
Taste was good, but timing was a little off. Spaghetti was ready way before Zucchini and pork. Pork was kind of chunky and didn't brown in the pan like it was supposed to.
My husband and I both loved this dish. I could eat the noodles with zucchini by itself. I did have to cook the pork a little longer than it called for. But it was a wonderful dish
"Very good" from my hubby - who doesn't really care for spaghetti!! The seasoning for the pork was great, although I wish the sauce had a little more 'zing'. We added a splash of lemon juice and made a huge difference! Oh, wish we would've had another tomato for the pasta.
Great meal... I ended up using more of the spice than in the recipe... as well as used the rest of it over the zucchini. Glad they sent extra! I do feel the cheese is a little light so luckily I keep extra on hand too. Overall it was a very good dish.
I followed the instructions and the pork and zucchini came out of the oven just a bit too done. But it tasted all right, and I will watch it more carefully next time. And I was so proud of myself that for the first time, I timed everything so it was done at the exact same time. Too busy with one thing to watch the other thing. Totally my fault.
Really was impressed with the quality of the pork! Sauce had very good flavor and there was enough for me to have at lunch next day.
