Weeknight Pasta

• 2 cups penne pasta (such as Barilla(R))
• 1 teaspoon olive oil
• 1/2 pound boneless pork chops, cut into bite-size pieces
• 1 tablespoon cider vinegar
• 3 small zucchini, sliced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 (24 ounce) jar tomato basil pasta sauce (such as Barilla(R))
• 1/2 cup shredded Parmigiano-Reggiano cheese

1. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/2 cup pasta water. Return pasta to the pot; cover and keep warm.
2. Heat olive oil in a skillet over medium heat; place pork in skillet and sprinkle with cider vinegar. Cook and stir pork until barely pink at the center, about 3 minutes. Stir zucchini, onion, and garlic into pork; cook and stir until vegetables are soft, about 7 minutes. Pour pasta sauce and reserved pasta water into pork mixture; cook until heated through, about 3 minutes.
3. Place pasta in a warmed serving dish; stir cheese into sauce mixture and pour over pasta. Toss pasta with sauce and serve.

penne pasta, olive oil, pork chops, cider vinegar, zucchini, onion, garlic, tomato basil pasta sauce, cheese

Taken from www.allrecipes.com/recipe/247373/weeknight-pasta/ (may not work)