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Ribbons and Bows Dinner Recipe
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Ribbons and Bows Dinner Recipe

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Our Test Kitchen stirred up a winner with this savory combo of veggies and pork tenderloins wrapped in a creamy Alfredo sauce. Enjoy!
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 4-1/2 cups uncooked bow tie pasta
  • 2 pork tenderloins (3/4 pound each), cut into 2-inch strips
  • 3 tablespoons olive oil, divided
  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 1 jar (15 ounces) Alfredo sauce
  • 2-1/2 teaspoons dried basil
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon white pepper

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook pork in 1 tablespoon oil over medium heat until no longer pink; remove and keep warm.
  2. In the same pan, saute the broccoli and cauliflower in remaining oil until crisp-tender.
  3. Drain pasta; stir into the skillet. Add the Alfredo sauce, pork, basil, garlic salt and pepper. Cook and stir until heated through. Yield: 6 servings.
Originally published as Ribbons and Bows Dinner in Quick Cooking January/February 2006, p25

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Ribbons and Bows Dinner

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(2)
RATING DISTRIBUTION
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MY REVIEW
katlaydee3 User ID: 3741999 106971
Reviewed Mar. 2, 2011

"I did not like this at all. Not enough flavor. Most of it went right down the garbage disposal."

MY REVIEW
radcook User ID: 1444409 78311
Reviewed Oct. 19, 2008

"Can't say enough good things about this recipe. I make this when pork tenderloins go on sale amd I am sick of just roasted pork. Would be good with chicken too."

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