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Pork Primavera
3-13-2008
Garden fresh vegetables and pork over pasta. Serve with foccacia bread and fresh fruit.
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| Ingredients:
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1
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pound
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pork tenderloin, cut into 2 x 1/2 x 8-inch strips
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2
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cloves
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garlic, minced
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1
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tablespoon
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olive oil
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4
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green
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onions
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1
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zucchini
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grated into coarse pieces
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1/2
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pound
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fresh peapods
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8-10
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cherry
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tomatoes, halved and drained
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1/2
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teaspoon
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oregano
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1/2
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cup
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dry white wine
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1/4
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cup
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grated Romano or Parmesan cheese
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2
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cups
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hot cooked fettucine
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| Preparation:
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1
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In a large frypan, saute garlic and pork strips in oil until lightly browned.
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2
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Add vegetables and seasonings.
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3
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Simmer for 4-5 minutes, stirring, until moisture is almost gone.
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4
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Add wine and simmer to reduce liquid.
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5
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Pour over pasta.
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6
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Toss all together with cheese.
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7
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Serve immediately.
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| Nutrion:
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Calories: 350 calories; Protein: 32 grams; Fat: 10 grams; Sodium: 140 milligrams;
Cholesterol: 80 milligrams; Saturated Fat: 3 grams; Carbohydrates: 80 grams; Fiber: 4 grams
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| Courtesy of:
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