Photo of Fajita pork and pasta by WW

Fajita pork and pasta

8
8
4
SmartPoints® value per serving
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
Happy Cinco de Mayo! Celebrate with this family-friendly spin on fajitas. It's sure to become a colorful weeknight dinner favorite because it goes from stovetop to table in just over half an hour. 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. Be sure to save leftovers and serve them as a lively fiesta bowl to brighten your lunch counter or desk the next day. Just add some fresh chopped oregano or basil and an additional squeeze of lime to freshen the mix.

Ingredients

Table salt

tsp, or to taste (for cooking pasta)

Uncooked whole wheat pasta

6 oz, penne recommended

Olive oil

2 Tbsp, divided

Fresh lime juice

3 Tbsp, divided

Ground cumin

1 tsp

Chili powder

1 tsp

Garlic powder

½ tsp

Uncooked lean pork tenderloin

1 pound(s), thinly sliced*

Yellow pepper(s)

1 medium, sliced into thin strips

Sweet red pepper(s)

1 medium, sliced into thin strips

Green pepper(s)

1 medium, sliced into thin strips

Uncooked carrot(s)

cup(s), thickly shredded

Uncooked onion(s)

1 medium, cut into thin wedges

Canned green chile peppers

4 oz, mild, drained, chopped

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. Yields about 2 1/2 cups per serving.