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Category: Dinner
Fajita Pork and Pasta - TastyPlanner.com
Chef: Lanclosp
POINTS® Value: 8, Servings: 4 We revamped a classic Mexican dish to make it more family-friendly: Pasta takes the place of tortillas and everything’s cut into easily-picked up strips.
Recipe Source: ww
Ingredients
6 oz uncooked whole-wheat pasta, penne recommended
2 Tbsp olive oil, divided
6 Tbsp fresh lime juice, divided
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1 pound lean pork tenderloin, thinly sliced*
1 medium yellow pepper(s), sliced into thin strips
1 medium sweet red pepper(s), sliced into thin strips
1 medium green pepper(s), sliced into thin strips
1/3 cup carrot(s), shredded
1 medium onion(s), cut into thin wedges
4 oz canned green chili peppers, mild, drained, chopped
1 medium zucchini, cut in half lengthwise and sliced
Instructions
Cook pasta as directed on package; drain, set aside and cover to keep warm.
Meanwhile, in a medium bowl, combine 1 tablespoon of oil, 2 tablespoons of lime juice, cumin, chili powder and garlic powder; mix well. Add pork and toss to coat.
Heat remaining tablespoon of oil in a 12-inch (or larger) nonstick skillet over medium-high heat. Add pork mixture; cook, stirring, until lightly browned, about 2 to 3 minutes. Add sliced peppers, carrot, onion and chili peppers; cook, stirring, until vegetables are crisp-tender, about 2 to 3 minutes. Stir in zucchini and remaining 1/4 cup (4 tablespoons) of lime juice; cover and cook for 2 minutes.
Spoon pork and vegetable mixture into a large serving bowl. Add cooked pasta; stir gently to mix and coat. Yields about 2 1/2 cups per serving.
*Boneless, skinless chicken breast or lean flank steak can be swapped for the pork, if desired (could affect POINTS values).
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