It's still a couple weeks away, but I'm ready now.
Do you spring house clean? What is the one thing you always do to welcome spring into your home? What do you never quite get around to doing?
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 (can also be done with chicken, beef, or even tofu)
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. 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.