Parmesan pork with tomato & olive spaghetti

Contains pork – recipe is for non-Muslims only

This healthy, balanced dinner is ready in under 45 minutes and is packed with lean protein, fibre, calcium, vitamin C, iron and three of your 5-a-day

Prep:10 mins
Cook:30 mins

Serves 2
Easy

Nutrition per serving

kcal 572
fat 15g
saturates 4g
carbs 52g
sugars 12g
fibre 14g
protein 50g
salt 0.9g

Ingredients

300g lean pork fillet, cut into 6 equal slices
3 tsp rapeseed oil
3 tsp finely chopped fresh sage
4 garlic cloves, finely grated
15g very finely grated parmesan
1 large carrot (215g), chopped
3 celery sticks (165g), chopped
6 Kalamata olives, thinly sliced
2 tbsp tomato purée
1½ tsp vegetable bouillon powder
150g wholemeal spaghetti
100g cherry tomatoes, halved
large handful chopped parsley (about 10g)

Tip

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Method

Put the pork in a bowl with 1 tsp oil, 1 tsp sage, 1 garlic clove and lots of black pepper. Mix well, put on a tray and scatter with the cheese.
Heat the remaining 2 tsp oil in a pan and fry the carrot, celery and remaining garlic and sage for 5 mins, stirring frequently. Add the olives, tomato purée, bouillon and 200ml water, cover and cook for 5-8 mins or until the veg is tender.
Meanwhile, cook the spaghetti following pack instructions and heat the grill. Grill the pork for 6 mins, then leave to rest. Drain the spaghetti, reserving a little water, and toss into the veg with the tomatoes and parsley. Add the water to loosen, then serve with the pork.