Loaded with vegetables, this flavourful spaghetti dish can be on the table in less than 30 minutes!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
220 g whole wheat spaghetti, uncooked
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
1 lb. (450 g) pork tenderloin, cut into bite-size pieces
1 cup chopped red onions
3 cloves garlic, minced
1-1/2 cups cherry tomatoes, halved
1/3 cup 25%-less-sodium chicken broth
6 cups loosely packed baby spinach leaves
1 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese, divided
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How do I make it ?
Cook spaghetti as directed on package, omitting salt. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium-high heat. Add meat; cook 5 to 6 min. or until done, stirring occasionally. Remove from skillet; cover to keep warm.
Add remaining dressing, onions and garlic to skillet; cook and stir 2 to 3 min. or until onions are crisp-tender. Add tomatoes; cook 1 min. Add broth and meat; stir. Bring to boil, stirring occasionally.
Drain spaghetti. Add to ingredients in skillet along with the spinach and 1/2 cup cheese; mix lightly. Top with remaining cheese.
Kraft Kitchen Tips!
Add 1/4 cup chopped fresh parsley to the spaghetti mixture along with the spinach and cheese.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 4.5 g
Cholesterol 75 mg
Sodium 480 mg
Carbohydrate 52 g
Fibre 7 g
Sugars 5 g
Protein 41 g
4 servings, 1-3/4 cups (425 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.