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Linguine with Pork and Vegetables

  • 4servings
  • 25minutes
  • 487calories

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, E
MineralsCopper, Natrium, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounce(s) linguine pasta

  2. 1 pound(s) thinly sliced boneless pork chops

  3. 1 red bell pepper

  4. 1/8 teaspoon(s) each salt and pepper

  5. 1 bag(s) (9 oz) microwavable leafy greens blend (a mix of tender baby spinach and other fresh veggies) or baby spinach

  6. 3/4 cup(s) bottled citrus stir-fry sauce or regular stir-fry sauce

Instructions Jump to Ingredients ↑

  1. Bring a large pot of lightly salted water to a boil. Add linguine and cook as package directs.

  2. Meanwhile cut pork chops and red bell pepper into narrow strips. Season pork with the salt and pepper.

  3. Coat a large nonstick skillet with nonstick spray. Heat over medium-high heat, add half the pork and stir-fry 1 to 2 minutes just until cooked through. Remove to a plate. Respray skillet; stir-fry remaining pork; add to plate.

  4. Wash skillet; coat with nonstick spray. Heat over medium-high heat, add pepper strips and stir-fry 2 minutes or until tinged brown and crisp-tender. Add greens, a few handfuls at a time, adding more as they cook down. Cook until wilted.

  5. Drain linguine, transfer to a large bowl and add pork, vegetables and stir-fry sauce; toss to mix and coat.

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