This skillet dinner has it all - pork, vegetables and pasta blended in a hearty meal that’s ready in 35 minutes.
Fajita Pork and Pasta
- Prep Time 35 min
- Total 35 min
- Ingredients 12
- Servings 4
Ingredients
- 6 oz. (2 cups) uncooked penne or mostaccioli (tube-shaped pasta)
- 2 tablespoons olive or vegetable oil
- 2 teaspoons honey
- 1 teaspoon cumin
- 1/2 teaspoon garlic salt
- 1 lb. pork tenderloin, thinly sliced
- 1 cup thin bite-sized red, yellow and/or green bell pepper strips
- 1/2 cup sliced carrot
- 1 medium onion, cut into thin wedges
- 1 fresh medium jalapeño chile, seeded, chopped
- 1 medium zucchini, cut in half lengthwise, sliced
- 2 tablespoons lime juice
Instructions
-
Step1Cook penne to desired doneness as directed on package. Drain.
-
Step2Meanwhile, in medium bowl, combine 1 tablespoon of the oil, honey, cumin and garlic salt; mix well. Add pork; toss to coat.
-
Step3Heat remaining tablespoon oil in 12-inch nonstick skillet over medium-high heat until hot. Add pork; cook and stir 2 to 3 minutes or until browned. Add bell pepper, carrot, onion and chile; cook and stir 2 to 3 minutes or until vegetables are crisp-tender. Stir in zucchini and lime juice. Cover; cook 2 minutes.
-
Step4Add cooked penne; stir gently to mix. Cover; cook 1 minute or until thoroughly heated.
Nutrition
400
Calories
12g
Total Fat
30g
Protein
43g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 400
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 65mg
- 22%
- Sodium
- 290mg
- 12%
- Total Carbohydrate
- 43g
- 14%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 9g
- Protein
- 30g
% Daily Value*:
- Vitamin A
- 120%
- 120%
- Vitamin C
- 80%
- 80%
- Calcium
- 4%
- 4%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 1/2 Fat;Tips from the
Pillsbury Kitchens
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