Fajita pork and pasta
6
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.