I made this incredibly tasty, surprisingly good for you dinner last week and I can't stop thinking about it.
We are bringing all good things together -- parmesan cheese, garlic, red pepper flakes. We are making a lightened up pasta dinner that won't leave you full of guilt and dazed in food comatose.
For this Parmesan Crusted Pork with Pasta Aglio e Olio recipe, I pounded out boneless pork tenders to about 1/2 inch thickness, breaded and baked them until crispy brown. A whole wheat pasta is the perfect vehicle to soak up a slightly spicy and totally garlicky olive oil sauce. That's what "Aglio e Olio" means after all--"with garlic and olive oil."
To bread the pork, I mixed together panko breadcrumbs with freshly grated parmesan cheese. The panko is so wonderfully crispy that I find it hard to sacrifice. Of course, if you prefer whole wheat breadcrumbs they would be a perfect substitute.
I don't think I can choose what my favorite part of this meal is -- the pork or the pasta. Together, they make a delicious weeknight meal that comes together in no time!
Even the fiance thought this was tasty and full of flavor. He even requested a shot of him enjoying the meal! Yum yum!
