Fresh fettuccine with braised pork, wilted greens, and Parmesan

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh fettuccine with braised pork, wilted greens, and Parmesan

Fresh fettuccine with braised pork, wilted greens, and Parmesan

Soy-Free, Protein Plus

2 Servings, 690 Calories/Serving

15 Minutes

Luscious already-braised pork and fresh fettuccine help this pasta dinner come together in 15 minutes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh fettuccine
  • 1 or 2 cloves organic peeled fresh garlic
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 10 ounces braised pork shoulder (contains pork and spices)
  • 2 ounces organic chopped chard or other leafy greens
  • 1 teaspoon sweet smoked paprika
  • 3 tablespoons grated Parmesan
  • 1 teaspoon red chile flakes (optional)
Ingredient IQ
Did you know it takes 11 pounds of fresh peppers to produce less than 2 pounds of paprika? A signature component of Hungarian and Spanish cooking (where it’s known as pimentón), paprika has a distinctive red color that comes from pigments concentrated in the pepper’s flesh. Capsaicin, found in the ribs, produces the mild heat. There are many types of paprika; the best known are smoked, hot, and sweet.

Nutrition per serving

Calories 690, Total Fat 28g (36% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 190mg (63% DV), Sodium 410mg (18% DV), Total Carb. 57g (21% DV), Fiber 2g (7% DV), Total Sugars 1g (Incl. 0g Added Sugars, 0% DV), Protein 54g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the fettuccine

  • Bring a medium sauce pot of generously salted water to a boil.
Stir in the fettuccine and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the fettuccine, reserving 1 cup [2 cups] pasta cooking water. Return the fettuccine to the pot; drizzle with 1 to 2 teaspoons oil and toss to keep the noodles from sticking.
While the water heats and the fettuccine cooks, prepare the sauce.

2

Make the sauce

  • Finely chop, press, or grate the garlic.
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Stir in the garlic and cook until fragrant, about 30 seconds. Add the pork, season lightly with salt and pepper, and cook without stirring until the pork is lightly browned on one side, 3 to 4 minutes. Turn the pork, add the chard, paprika, and reserved pasta cooking water, and bring to a boil, stirring occasionally to break the pork into pieces. Reduce to a simmer and cook until the pork is warmed through and the chard is wilted, 1 to 2 minutes. Remove from the heat, add the fettuccine, and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the fettuccine and sauce to individual bowls. Garnish with the Parmesan, parsley, and as many chile flakes as you like and serve.
Kids Can!
  • Time the fettuccine.
  • Press the garlic (if you have a press).
  • Strip the parsley leaves.
  • Garnish with the Parmesan and parsley.
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