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Pork and Pasta

 Pork and Pasta
“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
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional Facts: 2 cups equals 389 calories, 11 g fat (4 g saturated fat), 60 mg cholesterol, 783 mg sodium,

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Pork and Pasta (continued)

Nutritional Facts: 40 g carbohydrate, 5 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer