Ginger Pork Over Spaghetti Recipe

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"I first tasted this speedy skillet dish when my daughter and son-in-law prepared it for us," recalls Linda Stone of Dothan, Alabama. "With a salad and French bread, it makes a wonderful meal," she notes. Plus, there's plenty of spaghetti left over to prepare the two recipes that follow.

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Ginger Pork Over Spaghetti Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

15 15 30

Ingredients

2 pounds uncooked spaghetti
2 pounds ground pork
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
7-1/2 teaspoons cornstarch
2 cups water
1/2 cup soy sauce
1/4 cup white wine or chicken broth
1 cup sliced green onions

Directions

Cook spaghetti according to package directions. Meanwhile, in a skillet, cook the pork, garlic, ginger and pepper flakes over medium heat until meat is no longer pink; drain. In a bowl, combine the cornstarch, water, soy sauce and wine or broth until smooth. Add to pork mixture with onions. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain spaghetti; place 6 cups in a large serving bowl. Add pork mixture and toss to coat. Refrigerate remaining spaghetti. Yield: 6-8 servings.

Leftover: Spaghetti Crab Quiche

Nutritional Facts 1 serving (1 cup) equals 451 calories, 2 g fat (trace saturated fat), 0 cholesterol, 931 mg sodium, 88 g carbohydrate, 3 g fiber, 17 g protein.

Originally published as Ginger Pork Over Spaghetti in Quick Cooking March/April 2001, p42

Storing Pasta

I store all my pastas in canning jars rather than the opened boxes. The pasta stays fresher, and the jars stack nicely, too, conserving pantry space. When I’m preparing my grocery list, I can see what I need at a glance. —Laurie S., Gettysburg, Pennsylvania