Pork and Pasta Stew Recipe

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I especially like to make this stew in summer when I can use vegetables from my own garden. Because it doesn't simmer for hours, I often reach for this recipe when I need dinner in a hurry.

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Diabetic Friendly

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Pork and Pasta Stew Recipe

Prep: 15 min. Cook: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

1 pound lean boneless pork, cut into 1-inch strips
1/2 teaspoon lemon-pepper seasoning
1 tablespoon olive oil
1 medium onion, sliced into thin wedges
1 garlic clove, minced
1 cup chicken broth
3/4 cup salsa
1 tablespoon brown sugar
3 quarts water
1 teaspoon salt, optional
1 package (8 ounces) spiral pasta
1 cup fresh cut green beans (1-inch pieces)
1 cup sliced yellow summer squash
1 cup sliced zucchini
1 cup sliced fresh mushrooms
1 tablespoon cornstarch
2 tablespoons cold water

Directions

Toss pork and lemon-pepper; brown in oil in a skillet over medium heat. Add onion and garlic; saute until tender. Stir in the broth, salsa and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 or until pork is tender.
Meanwhile, in a large saucepan over medium heat, bring water and salt if desired to a boil. Add pasta and beans; return to a boil. Cook, uncovered, for 7 minutes. Add the squash, zucchini and mushrooms. Cook, uncovered, 6-7 minutes more or until pasta and vegetables are tender. Drain; set aside and keep warm.
Combine cornstarch with cold water until smooth; add to the pork mixture and mix well. Bring to a boil; boil and stir for 2 minutes. To serve, place pasta and vegetables in a serving dish; top with pork mixture. Yield: 6 servings.

Diabetic Exchanges: One 1-1/2-cup serving (prepared with salt-free lemon-pepper seasoning and low-sodium chicken broth and without salt) equals 2 starch, 2 meat, 1 vegetable; also, 309 calories, 371 mg sodium, 46 mg cholesterol, 35 gm carbohydrate, 22 gm protein, 9 gm fat.

Originally published as Pork and Pasta Stew in Country Pork , p34