Pork-and-asparagus linguine
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh asparagus |
| 1¼ | pounds | Lean boneless pork loin |
| Roast | ||
| Vegetable cooking spray | ||
| 1 | tablespoon | Reduced-calorie margarine |
| 4 | cups | Sliced fresh mushrooms |
| 4 | teaspoons | All-purpose flour |
| 1½ | cup | Skim milk |
| ½ | cup | Grated Parmesan cheese -- |
| Divided | ||
| ⅛ | teaspoon | Ground nutmeg |
| ⅛ | teaspoon | Pepper |
| 5 | cups | Hot cooked linguine |
| Cooked without salt or fat | ||
Directions
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 ½-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, ¼ cup cheese, nutmeg, and pepper. Stir well. Yield: 5 servings (serving size: 1 cup pasta and 1 cup pork mixture).
Recipe By : Cooking Light, May 1994, page 143 From: Date: