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Fajita Pork and Pasta

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Pillsbury Kitchens
Updated Feb 7, 2011
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This skillet dinner has it all - pork, vegetables and pasta blended in a hearty meal that’s ready in 35 minutes.

Fajita Pork and Pasta

  • Prep Time 35 min
  • Total 35 min
  • Ingredients 12
  • Servings 4
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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

Instructions

  • Step 
    1
    Cook penne to desired doneness as directed on package. Drain.
  • Step 
    2
    Meanwhile, in medium bowl, combine 1 tablespoon of the oil, honey, cumin and garlic salt; mix well. Add pork; toss to coat.
  • Step 
    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.
  • Step 
    4
    Add cooked penne; stir gently to mix. Cover; cook 1 minute or until thoroughly heated.

Nutrition

400 Calories
12g Total Fat
30g Protein
43g Total Carbohydrate
9g Sugars

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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