Zesty Pork Piccatta

Name: Zesty Pork Piccatta over Veggie Laced Linguine
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 340 g Pork Chops, boneless; 170 g Linguine; 28 g Baby Spinach; 1 unit(s) Lemon; 7 g Zesty Garlic Blend; 30 g Capers; 10 g Cream Sauce Spice Blend; 1 unit(s) Shallot; 1 unit(s) Zucchini; 7 g Parsley; 4 tbsp White Cooking Wine; 1 unit(s) Chicken Broth Concentrate; tbsp Unsalted Butter*; tsp Salt*; tsp Pepper*

over Veggie Laced Linguine

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Allergens:

Wheat

•Sulphites

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

340 g

Pork Chops, boneless

170 g

Linguine

(Contains: Wheat)

28 g

Baby Spinach

1 unit(s)

Lemon

7 g

Zesty Garlic Blend

(Contains: Sulphites May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)

30 g

Capers

(May contain traces of: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)

10 g

Cream Sauce Spice Blend

(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

1 unit(s)

Shallot

1 unit(s)

Zucchini

7 g

Parsley

4 tbsp

White Cooking Wine

(Contains: Sulphites May contain traces of: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)

1 unit(s)

Chicken Broth Concentrate

Not included in your delivery

tbsp

Unsalted Butter*

(Contains: Milk)

tsp

Salt*

tsp

Pepper*

Nutrition Values

Calories620 kcal

Fat7 g

Saturated Fat2 g

Carbohydrate81 g

Sugar8 g

Dietary Fiber8 g

Protein54 g

Cholesterol105 mg

Sodium1240 mg

Trans Fat0 g

Potassium1300 mg

Calcium100 mg

Iron5.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Baking Sheet

•Measuring Spoons

•Medium Non-Stick Pan

•Zester

•Colander

•Measuring Cups

Cooking Steps

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
Bring a large pot of salted water to a boil over high.
To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.

Halve zucchini lengthwise, then cut into 1/4-inch half- moons.
Peel, then cut shallot into 1/4-inch slices.
To a parchment lined baking sheet, add zucchini, half the shallots, 1/2 tbsp (1 tbsp) oil and half the Zesty Garlic Spice Blend.
Roast in the middle of the oven for 10-12 min, stirring halfway until tender-crisp and golden

Pat pork dry with paper towels. Season with remaining Zesty Garlic Spice Blend, salt and pepper.
Heat a medium non-stick pan (large pan for 4 servings) over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry for 1-2 min per side, until golden.
Remove from heat, then transfer pork to an unlined baking sheet.
Roast in the bottom of the oven for 8-12 min, until cooked through.**

Meanwhile, strain and capers
Zest, then juice lemon.
Roughly chop parsley
Reserve 1/2 cup (1 cups) pasta water. Strain linguine, then return to the pot, off heat.
When pork is done, transfer to a plate to rest for 2-3 min.

Reheat pan (from step 3) over low.
When hot, add 2 tbsp (4 tbsp) bitter. Swirl pan until butter melts.
Add shallots and capers. Cook for 1-2 min, stirring occasionaly until tender.
Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
Add white wine, lemon juice, reserved pasta water, parsley and any pork resting juices. Cook for 1-2 min, stirring often until sauce thickens slightly. Season with salt and pepper

To the pot of lingune, add zucchini, spinach and all but 2 tbsp (1/4 cup) piccata sauce. Toss to coat.
Thinly slice pork.
Divide linguine between plates.
Top with pork.
Spoon reserved piccata sauce over pork.