1 (13 1/2ounce) can tomato sauce (substitute with marinara sauce)
1teaspoondried oregano leaves
1teaspoonitalian seasoning
1teaspoonsmoked paprika
1teaspoondried basil leaves
1teaspoondried rosemary, chopped
1teaspoongarlic salt (to taste)
2tablespoonsbrown sugar
1mediumzucchini, cut into 1/4-inch slices
1⁄2teaspoonblack pepper (to taste)
1⁄4teaspoonred pepper flakes (to taste)
1⁄4cup monterey jack jalapeno cheese, grated
2tablespoonsparsley, chopped
NUTRITION INFO
Serving Size: 1 (503) g
Servings Per Recipe:4
Calories: 698.5
Calories from Fat 282 g40 %
Total Fat 31.4 g48 %
Saturated Fat 10.8 g54 %
Cholesterol 86.3 mg 28 %
Sodium 654.8 mg 27 %
Total Carbohydrate75.6 g 25 %
Dietary Fiber 11.9 g47 %
Sugars 16.6 g66 %
Protein 29.1 g 58 %
DIRECTIONS
Cook pasta according to package directions.
In a large skillet over medium, heat oil. Add onion and sauté for 3 minutes. Add red pepper and cook for another 3 minutes. Add garlic and sauté for 1 minute. Add pork and cook until no longer pink. Add red wine and cook it down until liquid has almost evaporated.
Add diced tomatoes, tomato sauce, oregano, Italian seasoning, paprika, basil, rosemary, garlic salt and brown sugar; stir to combine. Reduce heat down to medium-low and cook for 10 to 15 minutes or until flavor blended.
Drain pasta and add to skillet. Add zucchini and sprinkle freshly ground black pepper and more garlic salt. Increase heat to medium, cover and cook until zucchini is tender, about 5 to 8 minutes. Add cheese and stir until melted. Remove from heat and sprinkle fresh parsley over. Serve immediately.
