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Zucchini pork and roasted garlic pasta sauce

Pork and Zucchini Casarecce with Roasted Garlic Sauce

Delicious roasted garlic sauce served over casarecce pasta with zucchini and shredded pork is an amazing dinner for your family.
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Main Course
Cuisine American, Italian
Servings 4 servings


  • 1 bulb garlic
  • 3 Tablespoons olive oil, divided
  • 1 pound casarecce pasta
  • 28 ounce can crushed tomatoes
  • 1 Tablespoon dried onion flakes
  • 1 Tablespoon Italian seasoning
  • 1 large zucchini, sliced
  • 2 teaspoons garlic powder
  • 1 1/2 cups cooked shredded pork


  • Preheat oven to 400°F.
  • Slice the top off the garlic bulb, set on a square of aluminum foil and drizzle with olive oil. Wrap the foil around the garlic bulb, place on a foil lined baking pan, and bake for about 40 minutes, or until the garlic is soft enough to pierce easily with a knife. Let cool slightly and remove all the roasted garlic cloves.
  • Bring a pot of water to a boil and cook the pasta according to the package directions.
  • While the water is coming to a boil, heat 1 Tablespoon olive oil in a saucepan and add the roasted garlic. Smash garlic with a potato masher or fork. Cook for 2 minutes. Add crushed tomatoes, dried onion, and Italian seasoning. Season with salt and pepper to taste. Bring to a bubble then reduce to low and simmer until the pasta is cooked.
  • Heat 1 Tablespoon olive oil in a skillet over medium high heat. Add zucchini, 2 teaspoons garlic powder, and season with salt and pepper. Sauté until zucchini is cooked and browned slightly, about 5-7 minutes.
  • Heat shredded pork either in the microwave or in the same skillet as the zucchini.
  • Serve pasta topped with sauce, zucchini, and shredded pork.
Keyword Garlic, pasta, Pork, Zucchini