Pork-and-asparagus Linguine Recipe

Pork-and-asparagus Linguine Recipe

Yield: 5 Servings
Recipe by luhu.jp

Ingredients:
1 lbs: Fresh asparagus,
1 1/4 lbs: Lean boneless pork loin,
Roast,
Vegetable cooking spray,
1 tbsp: Reduced-calorie margarine,
4 cup: Sliced fresh mushrooms,
4 tsp: All-purpose flour,
1 1/2 cup: Skim milk,
1/2 cup: Grated Parmesan cheese --,
Divided,
1/8 tsp: Ground nutmeg,
1/8 tsp: Pepper,
5 cup: 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 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).

Recipe By : Cooking Light, May 1994, page 143

From: Date:


Source from luhu.jp