Ingredients:

• 8 oz (250 g) ground Ontario pork
• 1/2 tsp (2 mL) each salt and hot pepper flakes
• 2 tbsp (30 mL) extra virgin olive oil
• 2 zucchini, diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp (5 mL) Italian seasoning
• 1 can (19 oz/540 mL) petite cut garlic & olive oil stewed tomatoes
• 1/3 cup (75 mL) basil or sun-dried tomato pesto
• 1 pkg (450 g) penne or rigatoni pasta
• Freshly grated Parmesan cheese

Cooking Instructions:

1. In a large nonstick skillet, brown pork with salt and hot pepper flakes over medium-high heat for about 8 minutes or until browned. Scrape into a colander and set aside.
2. Return skillet to medium high heat and add oil. Saute zucchini for about 4 minutes or until starting to brown. Add onion, garlic and Italian seasoning; cook, stirring for 2 minutes. Stir in cooked pork, tomatoes and pesto; bring to a simmer. Simmer, stirring occasionally for about 8vminutes or until thickened.
3. Meanwhile, in a large pot of boiling salted water; cook pasta for about 8 minutes or until al dente. Drain well and return to pot. Add sauce and stir to combine well. Sprinkle with parmesan cheese to serve.