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Prep 25min
Total25min
Ingredients10
Servings2
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Ingredients
4
oz. uncooked penne (tube-shaped pasta) or ziti (long tubular pasta)
6
oz. pork tenderloin, cut into 3/4-inch chunks
2
large garlic cloves, minced
1/2
teaspoon salt
1/2
teaspoon dried rosemary leaves, crushed
1/4
teaspoon freshly ground black pepper
1/4
cup chicken broth
1
medium zucchini or yellow summer squash (or half of each), cut into 1/2-inch chunks
1
small red or yellow bell pepper, cut into thin short strips
1
tablespoon balsamic vinegar
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Steps
1
Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
2
Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork and garlic; sprinkle with salt, rosemary and pepper. Cook and stir 3 minutes or until pork is lightly browned.
3
Reduce heat to medium. Add broth, zucchini and bell pepper; simmer about 5 minutes or until pork is no longer pink and vegetables are crisp-tender. Remove skillet from heat; stir in vinegar.
4
Add cooked penne to pork mixture; toss gently to mix well. If desired, serve with additional freshly ground black pepper.
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For an interesting variation, use sun-dried tomato penne.
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Nutrition Facts
Serving Size:1 Serving
Calories
340
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
50mg
17%
Sodium
670mg
28%
Total Carbohydrate
48g
16%
Dietary Fiber
3g
12%
Sugars
5g
Protein
27g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 2 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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