Pork and Pasta Recipe
Pork and Pasta Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“A quick stovetop recipe that's great for using up leftover pork loin or those cooked chops sitting in the fridge. Used as a main dish, you can count on two generous servings.” Janice Kennedy - Sayville, New York
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 ounces uncooked angel hair pasta
  • 1/2 pound boneless pork loin chops, cut into thin strips
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon canola oil, divided
  • 1-1/2 cups cut fresh green beans
  • 2 celery ribs, sliced
  • 4-1/2 teaspoons chopped onion
  • 3 tablespoons water
  • 4 teaspoons reduced-sodium soy sauce
  • 1 teaspoon butter

Directions

Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm.
In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat. Yield: 2 servings.
Originally published as Pork and Noodles in Healthy Cooking December/January 2009, p51

Nutritional Facts

2 cups: 389 calories, 11g fat (4g saturated fat), 60mg cholesterol, 783mg sodium, 40g carbohydrate (3g sugars, 5g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

  • 3 ounces uncooked angel hair pasta
  • 1/2 pound boneless pork loin chops, cut into thin strips
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon canola oil, divided
  • 1-1/2 cups cut fresh green beans
  • 2 celery ribs, sliced
  • 4-1/2 teaspoons chopped onion
  • 3 tablespoons water
  • 4 teaspoons reduced-sodium soy sauce
  • 1 teaspoon butter
  1. Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm.
  2. In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat. Yield: 2 servings.
Originally published as Pork and Noodles in Healthy Cooking December/January 2009, p51

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MY REVIEW
dusarahbear User ID: 2810274 117017
Reviewed Jun. 5, 2009

"So quick and easy to make...one of my boyfriends favorites. Everything about this dish was great!!"

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