Rosemary(ed) Pork Spaghetti

It’s been a busy busy week. Here’s one of the hasty but hefty meals I made during the course of the past seven days.

Stir-fried and real quick to make.

Almost Asian, use a fork to rake.

  • 1 portion quick cook spaghetti
  • 1 clove garlic, minced
  • 80g lean pork, or pork shoulder, thinly sliced
  • 2 inches carrot, cut into small 1-inch slices
  • 1 brown mushroom, sliced
  • 1 handful young spinach leaves
  • 2 sprigs fresh rosemary
  • 1 tbsp vegetable oil
  • sea salt and black pepper, freshly ground

•••

  1. As always, set your pasta away in a pot of boiling water. Carrots go in there as well.
  2. In a hot wok, heat up the oil. Dip the sprigs of rosemary into the pasta pot for 5 seconds, before tossing into the wok. TIP! This exposure to hot water for such a short time make a world of a difference; the herb begins to release its fragrant oils.
  3. Just before the rosemary starts getting too happy in there, toss in the garlic and fry till fragrant.
  4. Then add in the pork. Stir about and add water from the pasta pot in small quantities, to aid to cooking of the meat.
  5. The pasta should be done soon. So toss in the mushrooms to the wok now.
  6. Drain the pasta when al dente and add to the wok. Turn off the heat.
  7. Spinach goes in as well. Mix well.
  8. Season accordingly with sea salt and black pepper.
  9. Once spinach has wilted, serve.
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About skinnynigel

If this recipe works for you, let me know below! View all posts by skinnynigel

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