Tuscan-Style Pork 'n Pasta

By Pillsbury Kitchens

August 23, 2016

Bake-Off® Contest 37, 1996

Barbara Jansky

Elkhorn, Wisconsin

Ingredients

3/4

lb. pork tenderloin, cut into 1/2-inch pieces

(1-lb.) pkg. Garlic Frozen Vegetables with Pasta

1/4

to 1/2 teaspoon crushed red pepper flakes

(15.5-oz.) can great northern beans, undrained

Italian plum tomatoes, seeded, chopped

oz. (1/4 cup) grated fresh Parmesan cheese

tablespoons chopped fresh basil or parsley

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.