Pork schnitzel with roasted tomato pasta

Pork schnitzel is not only tasty but is quick to cook too, making it the perfect cut for this speedy and delicious high fibre and high protein meal.

Serves: 4

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

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Preheat oven to 200°C. In a large ovenproof dish, place vegetables and garlic. Season with black pepper and drizzle with 1 tablespoon of the oil. Bake for 20 minutes.
Meanwhile, in a large pot of boiling salted water, cook spaghetti for 7-8 minutes, or until tender. Drain, reserving a little of the cooking water.
Add cooked vegetables to the spaghetti pot. Toss and keep warm.
In a shallow dish, toss pork in mixed herbs and pepper. Heat a large non-stick pan with the remaining oil over medium. In 2 batches, cook pork for 1 1/2 minutes on each side. Remove pork and add ¼ cup water to pan. Increase heat to high, stirring juices and water for 1 minute, to reduce.
Add parmesan and basil to spaghetti, stir, then divide among 4 plates. Serve pork on top, drizzled with meat juices.

Make it gluten free: Use gluten-free spaghetti.

Calories 431 cal

Kilojoules 1800 kJ

Protein 33 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 45 g

Sugar 3 g

Dietary fibre 6 g

Sodium 130 mg

Calcium 140 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.