PORK AND PEAR PASTA
Source of Recipe
Unkown
8 Servings
1 lb Mostaccioli, Ziti or other medium pasta shape, uncooked
29 oz Can pear halves packed in heavy syrup, undrained
1 tbsp Plus 1 tsp. cornstarch
2 tbsp Low-sodium soy sauce
2 tsp Sesame oil
1 lb Lean boneless pork, cut julienne
1/4 tsp Ground red pepper
1 tsp Vegetable oil
1 cup Chopped red bell pepper
2 tbsp Balsamic vinegar (optional)
1/2 tsp Whole thyme
2 cups Fresh spinach, sliced thinly
Salt and pepper to taste
Prepare pasta according to package directions. While pasta is cooking, drain and chop pears, reserving 1 1/2 cups of
juice. Blend cornstarch and soy sauce until smooth. Sprinkle pork with ground red pepper.
In a large non-stick skillet, heat oil over high heat. Add pork and stir-fry until thoroughly cooked. Remove pork from skillet and set aside.
Add bell pepper to skillet and sauté 1 minute. Add pears and thyme. Cook until thoroughly heated, stirring constantly.
Add pork, reserved juice, cornstarch mixture, sesame oil, and vinegar, if desired. Cook until thickened and bubbly, stirring occasionally.
Drain pasta. Place in a large bowl. Add pork mixture and toss. Add spinach and toss well. Salt and pepper to taste.
Serve immediately.
Each Serving Provides: 584 Calories , 26.4 g Protein , 103 g Carbohydrates , 7 g Fat , 33.5 mg Cholesterol , 224 mg Sodium , Calories from Fat 11%
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