Penne with Pork Loin and Spinach

Name: Penne with Pork Loin and Spinach
Total time: 30 min
Yield: 6
Ingredients: 4 large leaves of fresh spinach; 1/2 teaspoon of thyme; 3 cloves of garlic, peeled; 1/3 cup of olive oil; 2 tablespoons of butter; 750g of pork loin, ground; 750g of ripe tomato, diced or 1 1/2 cans of crushed tomato; 500g of short pasta, type penne or fusilli; 1/2 cup of heavy cream (120ml); Salt and black pepper to taste

1
4 large leaves of fresh spinach
2
1/2 teaspoon of thyme
3
3 cloves of garlic, peeled
4
1/3 cup of olive oil
5
2 tablespoons of butter
6
750g of pork loin, ground
7
750g of ripe tomato, diced or 1 1/2 cans of crushed tomato
8
500g of short pasta, type penne or fusilli
9
1/2 cup of heavy cream (120ml)
10
Salt and black pepper to taste

Ingredients

1
4 large leaves of fresh spinach
2
1/2 teaspoon of thyme
3
3 cloves of garlic, peeled
4
1/3 cup of olive oil
5
2 tablespoons of butter
6
750g of pork loin, ground
7
750g of ripe tomato, diced or 1 1/2 cans of crushed tomato
8
500g of short pasta, type penne or fusilli
9
1/2 cup of heavy cream (120ml)
10
Salt and black pepper to taste

Directions

1
Chop the spinach, thyme, and garlic
2
Heat a large frying pan with olive oil and butter
3
When the butter melts, add the ground pork loin
4
Refry for 10 minutes, stirring occasionally with a wooden spoon
5
Add the tomato and simmer for 15 minutes, low heat, covered, stirring occasionally
6
Season with salt and black pepper
7
Cook the pasta in a large pot of boiling salted water until al dente
8
Drain and add to the frying pan over medium heat, stirring constantly
9
Add the heavy cream, 1/4 cup at a time, stirring with a wooden spoon
10
Refry until the pasta absorbs the sauce
11
Serve immediately
12
748 calories per serving