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1 Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
2 Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork and garlic; sprinkle with salt, rosemary and pepper. Cook and stir 3 minutes or until pork is lightly browned.
3. Reduce heat to medium. Add bell pepper and squash and broth. Simmer about 5 mins or until pork is no longer pink and vegetables are crisp-tender. Remove skillet from heat, stir in vinegar.
4. Add cooked penne to pork and toss lightly to coat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (501g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 14 | ||
Calories from Fat: 1 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 118.3mg | 4 % | |
Potassium 47.8mg | 1 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.3g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 14
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