Spaghetti with pork, red pepper, and zucchini in a white wine sauce

Pasta is a most versatile noodle - it can be served with any protein and vegetables.  I love to take pork tenderloin and slice it like chicken for something different.  You know, the other white meat?  The flavor from the pork is so intense and refreshing since it isn't something you are expecting.  This is one of my favorite pasta dishes.  The sauce comes out a little creamy in your mouth, but, there is no cream....you won't believe it!  Enjoy!


1 lb. pork tenderloin sliced into strips
1/4 c. proscuitto chopped
1 whole onion chopped
1/2 red pepper sliced
1lb. chopped mushrooms
1 small zucchini
1 small eggplant cut into small thin peices
1/4 c. shaved parmegiano
1/4 c. grated parmegiano
1/2 c. white wine
3 T. minced garlic
1/4 c. olive oil
3T. butter
1/2 t. oregano
1 lb. Spaghetti

Fill large pasta pot with water and 1 T. salt.  Bring to a boil and cook pasta to desired texture for approx. 8 minutes on medium heat.  When pasta is done remove from the pan and put it into a slightly greased (drizzle a little olive oil so pasta doesn't stick while waiting for sauce.) pasta bowl and reserve 2 c. of pasta water for later.

In large saute pan add olive oil, onion, and proscuitto.  Cook until onion is transparent.  Add in sliced pork tenderloin, salt and pepper to taste and  cook through until meat is done.  Remove pork and set aside.  Add in garlic, red pepper, zucchini, mushrooms, and eggplant.  Cook and season to taste with salt, pepper, and oregano, stirring until vegetables are cooked to your desire texture (be careful not to overcook).  Add in butter half way through cooking the vegetables.  When vegetables are done add the meat back into the pan  the wine.  Simmer on low for 5 minutes.  Add in the grated parmegiano and stir.

Pour all ingredients over the pasta and add 1 c. of pasta water to bring all ingredients together.  Serve with parmegiano shavings, hot red pepper flakes, and garnish with fresh basil or parsley.  Enjoy!