Mmmm, so tastey! This recipe has the Weight Watchers points as well for those on that program!
- 1/8 tsp table salt, or to taste (for cooking pasta)
- 6 oz uncooked whole-wheat pasta, penne recommended
- 2 tbsp olive oil, divided
- 6 tbsp fresh lime juice, divided
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1 pound(s) lean pork tenderloin, thinly sliced*
- 1 medium yellow pepper(s), sliced into thin strips
- 1 medium sweet red pepper(s), sliced into thin strips
- 1 medium green pepper(s), sliced into thin strips
- 1/3 cup(s) carrot(s), thickly shredded
- 1 medium onion(s), cut into thin wedges
- 4 oz canned green chili peppers, mild, drained, chopped
- 1 medium zucchini, cut in half lengthwise and sliced
Instructions
- Cook pasta in salted water as directed on package; drain, set aside and cover to keep warm.
- Meanwhile, in a medium bowl, combine 1 tablespoon of oil, 2 tablespoons of lime juice, cumin, chili powder and garlic powder; mix well. Add pork and toss to coat.
- Heat remaining tablespoon of oil in a 12-inch (or larger) nonstick skillet over medium-high heat. Add pork mixture; cook, stirring, until lightly browned, about 2 to 3 minutes. Add sliced peppers, carrot, onion and chili peppers; cook, stirring, until vegetables are crisp-tender, about 2 to 3 minutes. Stir in zucchini and remaining 1/4 cup (4 tablespoons) of lime juice; cover and cook for 2 minutes.
- Spoon pork and vegetable mixture into a large serving bowl. Add cooked pasta; stir gently to mix and coat. Yields about 2 1/2 cups per serving.
Notes
- *Boneless, skinless chicken breast or lean flank steak can be swapped for the pork, if desired (could affect POINTS values).
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