RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6051
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| Recipe Name: |
Fajita Pork and Pasta - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Mexican |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
Yes |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.67
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
We revamped a classic Mexican dish to make it more family-friendly: Pasta takes the place of tortillas and everything's cut into easily-picked up strips. Yields about 2 1/2 cups per serving.
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Ingredients:
2 Tablespoons oil, olive divided
0.5 Teaspoon garlic powder
1 Medium bell pepper, yellow sliced in thin strips
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Directions:
Cook pasta 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. |
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| Nutrition per Serving: |
| Calories: |
418 |
Total Carbs: |
43.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
73.6 |
Fat: |
12.4 |
Protein: |
33.76 |
| Fiber: |
6.11 |
Sodium: |
99.70 |
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