- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 252.7
- Total Fat: 7.6 g
- Cholesterol: 49.9 mg
- Sodium: 117.3 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 1.8 g
- Protein: 21.2 g
Pork and Pasta with VegetablesSubmitted by: GRETEL1128
IntroductionI was using up some left over pork loin roast and veggies I had in my fridge. I was using up some left over pork loin roast and veggies I had in my fridge.
Garofalo Organic Pasta (2 oz dry), 174 gram(s)
Extra Virgin Olive Oil Filippo Berio, .33 tbsp
*Pork Loin Roast - baked, 16.25 oz
Red Ripe Tomatoes, 55 grams
Garlic, 14 grams
Onions, raw, 125 grams
Chicken stock, home-prepared, 2 cup
Squash Yellow 200 gram(s)
Green Peppers (bell peppers), 188 grams
Mrs. Dash (R) Original Blend, 1 tsp
Add chopped Squash and Bell Pepper as well as Pork Loin cut into bite sized pieces.
Season with Mrs. Dash.
Bring to a short boil, reduce heat and simmer for 30 minutes.
Add uncooked Pasta and continue cooking until pasta is tender, about 15 more minutes.
Makes 8 servings of 3/4 cup each.
Number of Servings: 8
Recipe submitted by SparkPeople user GRETEL1128.