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

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

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