Tuesday, June 29, 2010

Fajita Pork and Pasta

Fajita Pork and Pasta: Serves 4 ( approx 2.5 c. = 8 points)

1-1/2 c. whole wheat penne pasta
6 T. lime juice
2 T. olive oil
1 tsp. ground cumin
1 tsp. chili powder
garlic powder, salt and pepper to taste
1 ( 1 lb.) pork tenderloin, trimmed and thinly sliced
1 yellow pepper, thinly sliced
1 red bell pepper, thinly sliced
1 green pepper, thinly sliced
1 medium onion, cut into wedges
1 carrot, shredded or chopped
1 ( 4 oz.) can diced green chilies
1 medium zucchini, sliced

Cook the penne according to package directions. Drain and cover to keep warm.
Meanwhile, combine 2 T. lime juice, 1 T. oil and remaining spices in a bowl. Add the pork and toss to coat. Heat the remaining tablespoon of oil in a large nonstick skillet coated with Pam. ( or a wok) Add the pork mixture and cook, stirring occasionally, until the pork is browned, approx. 2-3 minutes.
Add the peppers, onions, carrots, chilies and zucchini. Cook until desired tenderness. Add the remaining 4 T. lime juice. Add the penne and toss to coat.

We had this dinner with a nice salad and Italian bread.

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