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“Whole wheat pasta, pork, tomatoes, onion and spinach tossed with bottled balsamic dressing. Easy summer meal. Recipe is from Kraft.”

Ingredients Nutrition

  • 12 lb whole wheat spaghetti, uncooked
  • 14 cup kraft balsamic vinaigrette dressing, divided
  • 1 lb pork tenderloin, cut into 1-inch pieces
  • 1 cup chopped red onion
  • 3 garlic cloves, minced
  • 1 12 cups cherry tomatoes, halved
  • 13 cup reduced-sodium fat-free chicken broth
  • 6 cups loosely packed baby spinach leaves
  • 1 cup shredded Italian cheese blend, divided


  1. COOK spaghetti as directed on package, omitting salt. Meanwhile, heat 2 tablespoons dressing in large skillet on medium-high heat. Add meat; cook 5 to 6 minute or until done, stirring occasionally. Remove from skillet; cover to keep warm.
  2. ADD remaining dressing, onions and garlic to skillet; cook and stir 2 to 3 minute or until onions are crisp-tender. Add tomatoes; cook 1 minute Add broth and meat; stir. Bring to boil, stirring occasionally.
  3. DRAIN spaghetti. Add to ingredients in skillet with the spinach and 1/2 cup cheese; mix lightly. Top with remaining cheese.

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