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Lemony Pork Primavera Pasta

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Lemony Pork Primavera Pasta
  • Prep 30 min
  • Total 30 min
  • Ingredients 11
  • Servings 4
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In just half an hour, you can make this delicious one-dish meal for four.
Updated Dec 18, 2009

Ingredients

  • 6 oz uncooked fettuccine or linguine
  • 1 lb boneless pork loin chops (3/4 inch thick)
  • 1 tablespoon olive or vegetable oil
  • 2 cups fresh broccoli florets (about 5 oz)
  • 4 oz fresh green beans, trimmed, cut into 1-inch pieces (about 1 cup)
  • 1 medium red bell pepper, cut into 1 1/2x1/4-inch strips
  • 1/3 cup lemon juice
  • 1/3 cup water
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt

Steps

  • 1
    Cook and drain fettuccine as directed on package.
  • 2
    Meanwhile, cut pork into 2x3/4x1/4-inch strips. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork, broccoli, green beans and bell pepper; cook 6 to 8 minutes, stirring frequently, until pork is no longer pink in center and vegetables are crisp-tender.
  • 3
    In small bowl, mix remaining ingredients until smooth. Stir into pork mixture. Cook 1 to 2 minutes, stirring constantly, until bubbly and thickened.
  • 4
    Stir cooked fettuccine into sauce mixture; cook, stirring occasionally, until thoroughly heated.

Tips from the Pillsbury Kitchens

  • tip 1
    Prepare all the vegetables and cut the pork up to 4 hours ahead of time. Cover and refrigerate. When you’re ready to eat, dinner is just 10 minutes away!

Nutrition Information

420 Calories, 14g Total Fat, 31g Protein, 43g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
540mg
23%
Potassium
590mg
17%
Total Carbohydrate
43g
14%
Dietary Fiber
4g
15%
Sugars
10g
Protein
31g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
90%
90%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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