This Recipe uses:
- Thinly sliced pieces of pork, such as pork belly, etc.
- Pasta (spaghetti, tagliatelle, etc.)
- Fresh or baby spinach
- Red onion
- Garlic powder or flakes
- Fresh or dried parsley
- Olive oil
- (Optional) Cayenne pepper
Pork and spinach may not be the first combination that you think of when you’re making pasta, but this is one that is a firm favorite in our house. Unlike other pastas using cream and cheese, this delicious dish uses the juices of the meat along with herbs and spices to add flavor.
You can use any small cuts of pork, pork belly, or even use a whole pork fillet for this recipe. The key is to cook the pork first with the herbs and spices, and then use the same pan to cook the onions and spinach in juices of the meat.
And with that, you have a dish that is a wonderful mix of flavors and textures. It makes for a great weeknight meal, with any leftovers that can be enjoyed the next day.
Frequently asked questions
What to serve with it?
What drinks to serve with it?
For drinks, this pork and spinach pasta will go well with a young red wine like a Beaujolais or Languedoc-Roussillon.
If you don’t like red wine, try a chilled white from Provence. You can read more about French wines here.
Can you prepare it in advance?
Yes, this pork and spinach pasta keeps wonderfully well for at least a few days since there is no milk or cheese in it. However, the pasta can get mushy if kept too long, so I recommend cooking it al dente so that it holds its form.
Let it cool, and then place in an airtight glass container, which you can also use to transport for lunch.
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- 100g of pork (5-6 strips of thinly sliced pork)
- 400g (0.9lb) of any type of pasta (penne, tagliatelle, farfelle, etc.)
- 2 cups of fresh spinach
- 1/2 red onion
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- 1 tablespoon of lemon juice
- 1 teaspoon of dried parsley
- (Optional) 1 teaspoon of cayenne pepper
- pinch of salt and pepper
- 2 tablespoons of olive oil
- In a large pot on the stove, cook the pasta according to package instructions.
- Once the pasta is al dente, drain the pasta while reserving one cup of the pasta water.
- Chop the onion into small pieces, and cut the spinach into long strips.
- Using a sharp knife, cut the pork into small chunky pieces.
- In a large mixing bowl, mix the spices for the pork rub together (salt, pepper, garlic, parsley, etc).
- Add the pork into the bowl and cover each one generously with the spice mixture.
- Heat a large casserole or wok on the stove, and cook the onion in olive oil at high heat for 5 minutes until it turns golden brown.
- Add the spinach to the casserole wok and cook together with the onions and olive oil for about 3-5 minutes until it reduces.
- Remove the spinach and the onion to a separate dish.
- In the same casserole pan, cook each strip of pork at high heat for 5-7 minutes until golden brown.
- Once the pork looks cooked, add the spinach and onion to the casserole and mix so that the juices from the pork cover the spinach.
- Add in the cooked pasta to the casserole pan, along with the pasta water, and mix throughly so that the sauce covers all the pasta.
- Serve while warm.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 183Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 22mgSodium: 48mgCarbohydrates: 13gFiber: 2gSugar: 1gProtein: 9g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
If you enjoyed that, check out our other classic French recipes that are easy to prepare. Bon appétit and à bientôt !