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Tuscan-Style Pork 'n Pasta

  • Prep 30 min
  • Total 0 min
  • Ingredients 7
  • Servings 4
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Bake-Off® Contest 37, 1996
Elkhorn, Wisconsin

Ingredients

3/4
lb. pork tenderloin, cut into 1/2-inch pieces
1
(1-lb.) pkg. Garlic Frozen Vegetables with Pasta
1/4
to 1/2 teaspoon crushed red pepper flakes
1
(15.5-oz.) can great northern beans, undrained
3
Italian plum tomatoes, seeded, chopped
1
oz. (1/4 cup) grated fresh Parmesan cheese
2
tablespoons chopped fresh basil or parsley

Steps

Hide Images
  • 1
    Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork; cook 10 to 12 minutes or until browned, stirring frequently.
  • 2
    Add frozen vegetables with pasta and pepper flakes; mix well. Bring to a boil. Reduce heat to medium; cover and cook 7 to 8 minutes or until pork is no longer pink in center and vegetables are crisp-tender, stirring occasionally.
  • 3
    Add beans and tomatoes; cover and cook 1 minute or until thoroughly heated. Sprinkle with cheese and basil. Garnish with fresh sprig of basil, if desired.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories from Fat
110
% Daily Value
% Daily Value*:
Vitamin A
32%
32%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.

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