Fajita Pork and Pasta

This skillet dinner has it all - pork, vegetables and pasta blended in a hearty meal that’s ready in 35 minutes.

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Servings 4

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ingredients 12
Prep Time 35 min
Total Time 35 min

Ingredients

6: oz. (2 cups) uncooked penne or mostaccioli (tube-shaped pasta)

2: tablespoons olive or vegetable oil

2: teaspoons honey

1: teaspoon cumin

1/2: teaspoon garlic salt

1: lb. pork tenderloin, thinly sliced

1: cup thin bite-sized red, yellow and/or green bell pepper strips

1/2: cup sliced carrot

1: medium onion, cut into thin wedges

1: fresh medium jalapeño chile, seeded, chopped

1: medium zucchini, cut in half lengthwise, sliced

2: tablespoons lime juice

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Directions

1 Cook penne to desired doneness as directed on package. Drain.
2 Meanwhile, in medium bowl, combine 1 tablespoon of the oil, honey, cumin and garlic salt; mix well. Add pork; toss to coat.
3 Heat remaining tablespoon oil in 12-inch nonstick skillet over medium-high heat until hot. Add pork; cook and stir 2 to 3 minutes or until browned. Add bell pepper, carrot, onion and chile; cook and stir 2 to 3 minutes or until vegetables are crisp-tender. Stir in zucchini and lime juice. Cover; cook 2 minutes.
4 Add cooked penne; stir gently to mix. Cover; cook 1 minute or until thoroughly heated.

EXPERT TIPS

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Expert Tips

This skillet dish is made with traditional fajita ingredients such as pork, bell peppers, onions and chiles. Penne pasta takes the place of the tortillas.

The combination of peppers, carrots and zucchini makes a single serving of this recipe an excellent source of vitamins A and C.

To make Fajita Chicken and Pasta, use 1 pound of boneless skinless chicken breast in place of the pork. Cut the chicken into strips and cook until it is no longer pink in the center.