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.

  • prep time 35 min
  • total time 35 min
  • ingredients 12
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    400
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    65mg
    65%;
    Sodium
    290mg
    290%;
    Total Carbohydrate
    43g
    43%
    (Dietary Fiber
    3g
    3%
      Sugars
    9g
    9%
    ),
    Protein
    30g
    30%
    ;
    % Daily Value*:
    Vitamin A
    120%;
    Vitamin C
    80%;
    Calcium
    4%;
    Iron
    20%;
    Exchanges:
    2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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