Garden Pork Pasta

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Dinner


20 minutes

4

    • 1 lb
      500 g
      Canadian Pork Tenderloin, cut into thin strips, 1/8" (3 mm) thick
    • 12 oz
      375 g
      dry fettuccine noodles
    • 1 Tbsp
      15 mL
      canola oil
    • 2
      2
      garlic cloves
    • 4
      4
      green onions, chopped
    • 1
      1
      medium zucchini, cut into thin strips
    • 1/4 lb
      125 g
      snow peas
    • 2 cups
      500 mL
      sliced mushrooms
    • 1/2
      1/2
      red pepper, finely sliced
    • 1/2 tsp
      2 mL
      dried oregano
    • 1/2 cup
      125 mL
      chicken stock
    • 1 Tbsp
      15 mL
      cornstarch
    • 2 Tbsp
      25 mL
      cold water
    • 1/2 tsp
      2 mL
      salt
    • 1/2 tsp
      2 mL
      freshly ground black pepper
    • 1/4 cup
      50 mL
      grated Parmesan cheese

Directions

Cook fettuccine as per package instructions. Meanwhile, in a large, deep skillet or wok, heat oil over medium-high heat. Sauté garlic and pork strips until lightly browned. Add vegetables, basil, oregano and chicken stock. Simmer together for about 7 minutes, or until vegetables are tender-crisp. Combine cornstarch and water and stir into meat. Bring to a boil. Season with salt and pepper. Toss with cheese and fettuccine. Serve immediately.


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