Creamy ground pork pasta with zucchini

Name: Creamy ground pork pasta with zucchini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Québécoise
Ingredients: 200 g (2 cups) fresh pecorino romano, finely grated; 200 g (2 cups) fresh Parmesan, finely grated; 454 g (1 lb) rigatoni; 1 cup (250 ml) reserved pasta cooking water; 2 to 3 tbsp (30 to 45 ml) olive oil; 2 large garlic cloves, finely chopped; 1 Spanish onion, finely chopped; 800 g (1¾ lb) lean ground pork; 1 tsp (5 ml) Italian seasoning; 3 zucchini, cut into small cubes (about 4 cups / 1 L)

Preparation 20 min
Cooking 30 min
Servings 4
Freezing Absolutely

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Ingredients

200 g (2 cups) fresh pecorino romano, finely grated
200 g (2 cups) fresh Parmesan, finely grated
454 g (1 lb) rigatoni
1 cup (250 ml) reserved pasta cooking water
2 to 3 tbsp (30 to 45 ml) olive oil
2 large garlic cloves, finely chopped
1 Spanish onion, finely chopped
800 g (1¾ lb) lean ground pork
1 tsp (5 ml) Italian seasoning
3 zucchini, cut into small cubes (about 4 cups / 1 L)

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Preparation

Put both grated cheeses in a large bowl and mix well. Set aside.
In a large pot of boiling salted water, cook the rigatoni al dente following the package instructions. Reserve 1 cup (250 ml) of the cooking water, then drain the pasta in a colander. Drain well and set aside.
In the same large pot over medium heat, pour in a generous drizzle of olive oil and cook the garlic and onion for 2 to 3 minutes.
Raise the heat to high. Add the pork and ½ tsp (2 ml) Italian seasoning, then season with salt and pepper. Cook 6 to 8 minutes, breaking the meat into small pieces, until the pork is no longer pink and has browned well. Drain the fat and set the meat aside in a bowl.
Add the zucchini and the remaining Italian seasoning, then season with salt and pepper. Cook 3 to 4 minutes, stirring, just enough for them to stay firm.
Lower the heat to medium. Return the pasta and meat to the pot along with three quarters of the cheese and ¾ cup (180 ml) of the cooking water. Cook a few more minutes, stirring, to melt the cheese and make everything creamy. Add a little more reserved cooking water if the sauce thickens too much. Serve immediately and top with the remaining cheese.