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Photo of Fajita pork and pasta by WW

Fajita pork and pasta

8
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
Mexico meets Italy in this original take on fajitas, as pasta takes the place of tortillas, and everything's pre-cut into fork-ready strips. The addition of carrot and zucchini adds extra color, plus you get a surplus of healthy vegetables tossed into the mix. Slices of boneless, skinless chicken breast or lean flank steak strips can be swapped for the pork.

Ingredients

Table salt

⅛ tsp, or to taste (for cooking pasta)

Uncooked whole wheat pasta

6 oz, penne recommended

Olive oil

2 Tbsp, divided

Fresh lime juice

6 Tbsp, divided

Ground cumin

1 tsp

Chili powder

1 tsp

Garlic powder

½ tsp

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), thickly shredded

Onion

1 medium, cut into thin wedges

Canned diced green chiles

4 oz, drained

Uncooked zucchini

1 medium, cut in half lengthwise and sliced

Instructions

  1. Cook pasta in salted water as directed on package; drain, set aside and cover to keep warm.
  2. 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.
  3. 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.
  4. Spoon pork and vegetable mixture into a large serving bowl. Add cooked pasta; stir gently to mix and coat.
  5. Serving size: about 2 1/2 cups

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