Creamy Ziti Florentine

with Seared Pork Tenderloin and Spinach

Moderate | 30 min

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Contains: Milk, Mustard, and Wheat.

May Contain: Egg, Fish, Peanuts, Sesame, Shellfish, Soy, Sulphites, Tree Nuts, and other sources of Gluten.

What We'll Send

Unbleached Flour
Onion Diced 1/4"
Parmesan Cheese
Red Pepper Flakes
Pork Tenderloin
Whipping Cream, 36%
Spice Blend
Dried Mustard, Nutmeg, Cracked Black Pepper, Ground Fennel Seed
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 852
Fat 50g
Protein 50g
Carbohydrates 48g

Cooking Directions


Tip: We recommend removing any tough-to-chew white opaque membrane known as silverskin from the pork. To do this, place tip of a paring knife under membrane and make a small cut to create a tab, hold on to the tab, angle sharp edge upwards, and slide knife along.


Heat Oven + Cook Pasta

Turn oven to 350°F. Bring 2 ½ litres (5 litres for 4 servings) salted water to boil in a large pot. Add ziti pasta and cook for 9-12 minutes, or until al dente. Reserve 1 cup (2 cups for 4 servings) pasta water while pasta is still cooking. Drain ziti pasta through a fine mesh sieve and place back in the pot.


Cook Pork

Heat a large ovenproof skillet over medium. Drain, pat pork dry on paper towel, and remove any membrane. Season pork well with salt and pepper. Add 1 tbsp. (2 tbsp. for 4 servings) olive oil to skillet and turn to medium-high. Cook pork for 4-5 minutes, turning as needed, until outside is evenly brown. Put pork in oven and set a timer for 10 minutes. Check internal temperature of pork and cook for another 2-3 minutes if needed, until internal temperature of 145°F. Let rest until ready to serve.


Begin Sauce

Wash and roughly chop spinach. Wash and cut lemon in half. Put second skillet on burner over medium-low heat. Add 1 tbsp. (2 tbsp. for 4 servings) olive oil. When hot, add onions. Cook for 2-3 minutes, or until tender and just beginning to brown. Stir in garlic and herb blend until fragrant.


Finish Sauce

Stir in 1 tbsp. (2 tbsp. for 4 servings) butter until melted. Stir flour in and continue stirring for 1 minute. Slowly stir reserved pasta water into sauce until it thickens and becomes smooth. Add whipping cream, parmesan cheese, and both lemon juice and red pepper flakes to taste. Reduce heat to low until pasta from Step 1 is cooked.


Finish Pasta

When pasta from Step 1 is cooked, stir sauce and spinach into pasta, until spinach is bright green and tender. Season to taste with salt and remaining lemon juice if desired.



Using a sharp knife, cut pork into ½ inch medallions. Divide pasta into large serving bowls with pork. Enjoy!

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