This dish take pantry staples and turns them into a quick and delicious weekday meal. Serve with a crisp green salad and French bread.

Pork and Pasta Skillet Supper

1 pound ground pork
1 medium onion, chopped
1 (14 1/2-ounce) can pasta-ready (Italian-seasoned) tomatoes
1 (8-ounce) can tomato sauce
1 small yellow summer squash or zucchini, sliced into half moons

Salt and pepper to taste
1 1/2 cups (4 ounces uncooked) hot cooked rigatoni, penne or other small pasta shape

1. Heat nonstick skillet over medium-high heat. Add pork and onion; cook and stir until evenly browned.
2. Stir in tomatoes and tomato sauce; bring to a boil. Reduce heat to low; cook for 5 minutes.
3. Season to taste with salt and pepper.
4. Stir in squash and pasta. Cook for 2 to 5 minutes or until heated through.

Serves 4.

Nutrition Facts Per Serving (1/4 of recipe): Calories 300 calories Protein 30 grams Fat 9 grams Sodium 400 milligrams Cholesterol 70 milligramsSaturated Fat 3 grams Carbohydrates 27 grams Fiber 4 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.