Fajita Pork and Pasta
6
Points®
Total time: 55 min • Prep: 30 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
We revamped a classic Mexican meal for kids: Pasta takes the place of tortillas and everything's cut into easily-picked up strips.
Ingredients
Uncooked whole wheat pasta
6 oz, penne recommended
Olive oil
2 tbsp(s), divided
Fresh lime juice
6 tbsp(s), divided
Cumin seeds
1 tsp(s)
Chili powder
1 tsp(s)
Garlic powder
½ tsp(s)
Uncooked lean pork tenderloin
1 pound(s), thinly sliced
Yellow bell pepper
1 medium, sliced into thin strips
Red bell pepper
1 medium, sliced into thin strips
Green bell pepper
1 medium, sliced into thin strips
Carrots
⅓ cup(s), shredded
Onion
1 medium, cut into thin wedges
Canned green chili peppers
4 oz, mild, drained, chopped
Zucchini
1 medium, cut in half lengthwise and sliced
Instructions
1
Cook pasta as directed on package; drain, set aside and cover to keep warm.
2
Meanwhile, combine 1 tablespoon of oil, 2 tablespoons of lime juice, cumin, chili powder and garlic powder in a medium bowl; mix well. Add pork and toss to coat. (Note: Boneless, skinless chicken breast or lean flank steak can be swapped for the pork, if desired.)
3
Heat remaining tablespoon of oil in a 12-inch (or larger) nonstick skillet over medium-high heat until hot. 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.
4
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.
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