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 tenderloin 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
1 unit
Tomato
1 clove
Garlic
10 ounce
Skin-on Salmon
(Contains: Fish)
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
1 tablespoon
Cooking Oil
1 teaspoon
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 ½-inch-thick half-moons. Dice tomato into ½-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.
Swap in chicken or salmon for pork. Cook chicken until cooked through, 5-6 minutes per side, or cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Turn off heat; transfer to a cutting board. 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.
Toss and roast zucchini as instructed (skip roasting chicken or salmon!).
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ 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 ¼ 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.
Use pan used for chicken or salmon here.
• 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.
Slice chicken crosswise (skip slicing salmon!).
Salmon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the dish, especially the sauce. Some found it bland; adding extra garlic, cream cheese, and fresh herbs boosted flavor 🍲.
- Ease of prep: Super easy to prepare, with one customer saying it looked chef-prepared. Some cooked everything in the skillet, skipping the oven.
- Suggestions: Consider adding jalapeños, lemon juice, butter, or fresh basil for extra zing. Try rotini or other small pasta instead of spaghetti.
- Portions: A few wanted more zucchini and tomatoes for two servings. Some suggested adding extra cream cheese to thicken the sauce.
