
Fajita pork and pasta
8
Point(s)
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
⅛ 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)
⅓ 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