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Pork-And-Asparagus Linguine

10
Category : Pork

Yield: 5 Servings

Ingredients (Help):
1 lb Fresh asparagus
1 1/4 lb Lean boneless pork loin
-roast
Vegetable cooking spray
1 tb Reduced-calorie margarine
4 c Sliced fresh mushrooms
4 ts All-purpose flour
1 1/2 c Skim milk
1/2 c Grated Parmesan cheese;
-divided
1/8 ts Ground nutmeg
1/8 ts Pepper
5 c Hot cooked linguine
Cooked without salt or fat

Snap off tough ends of asparagus. Remove scales with a knife or vegetable
peeler, if desired. Cut asparagus into 1-inch pieces. Drop asparagus into a
saucepan of boiling water, and return to a boil. Cook 3 minutes or until
crisp-tender. Drain asparagus; set aside.

Trim fat from roast, and cut into 1/2-inch pieces. Coat a large saucepan
with cooking spray, and place over medium-high heat until hot. Add pork,
and cook 7 minutes or until done. Drain well, and set aside.

Melt margarine in saucepan over medium heat. Add mushrooms; saute 7 minutes
or until tender.

Sprinkle mushrooms with flour; stir well, and cook an additional minute.
Gradually stir in milk, and cook 5 minutes or until thickened, stirring
constantly. Add asparagus, pork, 1/4 cup cheese, nutmeg, and pepper. Stir
well. Yield: 5 servings (serving size: 1 cup pasta and 1 cup pork
mixture).

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