Photo of Fajita Pork and Pasta by WW

Fajita Pork and Pasta

Points® value
Total Time
55 min
30 min
25 min
We revamped a classic Mexican meal for kids: Pasta takes the place of tortillas and everything's cut into easily-picked up strips.


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


cup(s), shredded


1 medium, cut into thin wedges

Canned green chili peppers

4 oz, mild, drained, chopped


1 medium, cut in half lengthwise and sliced


  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.