Penne with Pork and Vegetables

Preparation

• 1
  Cook the penne al dente in plenty of salted water (approx. 40 g salt). Before draining, reserve about 100 ml of the pasta water and set aside.
• 2
  Cut the pork tenderloin lengthwise into 0.5 cm thick slices, then cut these into cubes of approx. 0.5 x 0.5 cm.
• 3
  Finely dice the bacon as well. Thoroughly mix the meat with the bacon, the plucked thyme leaves, and a pinch of salt in a bowl.
• 4
  Deseed the red bell pepper and cut into 0.5 x 0.5 cm cubes.
• 5
  Wash the zucchini, remove the ends, and cut the flesh into 0.5 x 0.5 cm cubes as well (remove the inner seeds if desired).
• 6
  Peel and finely chop the garlic.
• 7
  Heat the olive oil in a large pan over high heat. Add the meat-bacon mixture, spread evenly, and sear for approx. 2 minutes, stirring frequently.
• 8
  Add the bell pepper and zucchini cubes and roast for another minute.
• 9
  Briefly sauté the chopped garlic, then immediately pour in the 100 ml of pasta water and reduce everything for approx. 1 minute.
• 10
  Stir the cooked penne into the meat-vegetable mixture. Remove the pan from the heat, fold in grated Parmesan and finely chopped parsley, and serve immediately.