Prep 15 minutes Cook 20 minutes Serves four
1 ½ cups whole wheat penne pasta
6 T. lime juice
2 T. olive oil
1 t. ground cumin
1 t. chili powder
½ t. garlic powder
1 pd. pork tenderloin, trimmed and thinly sliced
1 yellow bell pepper, thinly sliced
1 red bell pepper thinly sliced
1 green bell pepper thinly sliced
1 medium onion, cut into thin wedges
1 small carrot, shredded
1 (4oz) can of green chilies, drained and chopped (optional)
1 medium zucchini, cut in half and then sliced
Cook the penne according to package instructions (I have also used other shaped pasta, just about anything works except spaghetti – the whole wheat is the key here). Drain and set aside.
Combine 2 T. of the lime juice and, 1 T. of the olive oil, the cumin, chili powder, and garlic powder in a small bowl. Add the pork and toss to coat. Heat the remaining 1T. of olive oil in a large non stick skillet over medium-high heat. Add the pork mixture and cook, stirring occasionally until pork is browned, about 2 to 3 minutes.
Add bell peppers, onion, carrot, and chilies, if desired, stirring constantly until the vegetables and crisp tender, about 2-3minutes. Add zucchini and the remaining 4 T. of lime juice and cook until the zucchini is crisp tender, about 2 minutes. Add to the penne and stir to coat.
Per serving (2 ½ cups) – 403 calories, 13 g. fat, 3 g. Sat. Fat, 0 g. trans. fat, 75 mg chol, 149 mg sodium, 43 g. carbs, 7 g. fibers 32 g, protein, 799 mg calc.