Spring Pork and Pasta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 290.0
- Total Fat: 14.1 g
- Cholesterol: 76.6 mg
- Sodium: 83.9 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 1.9 g
- Protein: 26.8 g
View full nutritional breakdown of Spring Pork and Pasta calories by ingredient
Introduction
Senara's Mystery Meal #2. I wanted to do a pork stirfry and was in a creative cooking mode. This is what I came up with. Would love your comments, Sparkmail me. Enjoy! Senara's Mystery Meal #2. I wanted to do a pork stirfry and was in a creative cooking mode. This is what I came up with. Would love your comments, Sparkmail me. Enjoy!Number of Servings: 4
Ingredients
-
1 Tbsp Extra Virgin Olive Oil
2 tsp Extra Virgin Olive Oil
4 boneless pork chops (loin) approx 3 oz size
1 Tbsp ground black pepper
1.5 Tbsp garlic powder
4 cups fresh spinach (stems removed)
2 Tbsp Cider Vinegar
1 Tbsp Italian Seasoning
4 oz small shell pasta (approx 2 cups dry)
Directions
Prep:
Cut pork chops (loin) into 1/2" strips.
Wash and remove stems from spinach. Cut spinach to manageable size if large leafs.
Coarsly dice onion.
In small bowl whisk together cider vinegar, 2 tsp olive oil, and italian seasoning.
Cook:
Place pasta shells in boiling water and cook to desired tenderness, rinse briefly in cold water when done.
In frying pan over medium heat add 1 Tbsp olive oil, 1 diced onion, garlic powder, black pepper, and pork strips. Brown pork until cooked through.
Add spinach to browned pork, and drizzle vinegar/oil/seasoning mixture over spinach. Stir in spinach. Add pasta shells to pork/spinach mixture and stir in. Heat on low until spinach wilts. Makes 4 2-cup servings (approx).
Possible substitutions: Lite Italian dressing for vinegar/oil mixture, 2 cloves garlic for garlic powder, or fresh herbs for italian seasoning.
Number of Servings: 4
Recipe submitted by SparkPeople user SENARA.
Cut pork chops (loin) into 1/2" strips.
Wash and remove stems from spinach. Cut spinach to manageable size if large leafs.
Coarsly dice onion.
In small bowl whisk together cider vinegar, 2 tsp olive oil, and italian seasoning.
Cook:
Place pasta shells in boiling water and cook to desired tenderness, rinse briefly in cold water when done.
In frying pan over medium heat add 1 Tbsp olive oil, 1 diced onion, garlic powder, black pepper, and pork strips. Brown pork until cooked through.
Add spinach to browned pork, and drizzle vinegar/oil/seasoning mixture over spinach. Stir in spinach. Add pasta shells to pork/spinach mixture and stir in. Heat on low until spinach wilts. Makes 4 2-cup servings (approx).
Possible substitutions: Lite Italian dressing for vinegar/oil mixture, 2 cloves garlic for garlic powder, or fresh herbs for italian seasoning.
Number of Servings: 4
Recipe submitted by SparkPeople user SENARA.
Member Ratings For This Recipe
-
MOMW22000
