Penne is a good choice to serve with a chunky meat sauce such as this one.
Pork and Penne Pasta Toss
- Prep Time 25 min
- Total 25 min
- Ingredients 10
- Servings 2
Ingredients
- 4 oz. uncooked penne (tube-shaped pasta) or ziti (long tubular pasta)
- 6 oz. pork tenderloin, cut into 3/4-inch chunks
- 2 large garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried rosemary leaves, crushed
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chicken broth
- 1 medium zucchini or yellow summer squash (or half of each), cut into 1/2-inch chunks
- 1 small red or yellow bell pepper, cut into thin short strips
- 1 tablespoon balsamic vinegar
Instructions
-
Step1Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
-
Step2Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork and garlic; sprinkle with salt, rosemary and pepper. Cook and stir 3 minutes or until pork is lightly browned.
-
Step3Reduce heat to medium. Add broth, zucchini and bell pepper; simmer about 5 minutes or until pork is no longer pink and vegetables are crisp-tender. Remove skillet from heat; stir in vinegar.
-
Step4Add cooked penne to pork mixture; toss gently to mix well. If desired, serve with additional freshly ground black pepper.
Nutrition
340
Calories
4g
Total Fat
27g
Protein
48g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 340
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 50mg
- 17%
- Sodium
- 670mg
- 28%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 5g
- Protein
- 27g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 60%
- 60%
- Calcium
- 4%
- 4%
- Iron
- 20%
- 20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 2 1/2 Very Lean Meat;Tips from the
Pillsbury Kitchens
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