Cook pasta to al dente according to package directions.
Heat a large nonstick skillet over medium-high heat. Add pork and cook for 5-6 minutes or until browned, stirring occasionally and breaking meat into smaller pieces. Drain off excess fat and then season with garlic powder and salt.
Add cooked pasta to pork along with marinara and ricotta; stir. Cover and cook 5-6 minutes or until bubbly and heated through.
Prepare the salad and dressing: In a small bowl blend together yogurt, mayo, sugar, milk, vinegar, and poppy seeds. Core and dice apples and add to dressing along with walnuts. Add lettuce and spinach to a large bowl.
Add the dressing to the salad greens and toss to coat well.
Top pasta with shredded Parmesan cheese and serve with salad on the side. (Serving size: 1 cup pasta with pork, 1 cup salad)