Fajita Pork and Pasta

  • Prep 35 min
  • Total 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

Steps

  • 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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
2g
10%
Cholesterol
65mg
22%
Sodium
290mg
12%
Total Carbohydrate
43g
14%
Dietary Fiber
3g
12%
Sugars
9g
Protein
30g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
80%
80%
Calcium
4%
4%
Iron
20%
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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