Tuesday, July 1, 2008

Dairy Free: Linguine with Pork and Vegetables

You may remember the other day that I shared a recipe that was gluten free. Well today, I am sharing one that is Dairy Free! Dairy is an extremely common allergy, so for all you lactose intolerant readers, this one's for you! hehe

Linguine with Pork and Vegetables
Grocery List:
8 oz linguine pasta
1 lb thinly sliced boneless pork chops
1 red bell pepper
1/8 tsp each salt and pepper
1 bag (9 oz) microwavable leafy greens blend (a mix of tender baby spinach and other fresh veggies) or baby spinach
3/4 cup bottled citrus stir-fry sauce or regular stir-fry sauce

How to make it:
1. Bring a large pot of lightly salted water to a boil. Add linguine and cook as package directs.

2. Meanwhile cut pork chops and red bell pepper into narrow strips. Season pork with the salt and pepper

3. Coat a large nonstick skillet with nonstick spray. Heat over medium-high heat, add half the pork and stir-fry 1 to 2 minutes just until cooked through. Remove to a plate. Respray skillet; stir-fry remaining pork; add to plate.

4. Wash skillet; coat with nonstick spray. Heat over medium-high heat, add pepper strips and stir-fry 2 minutes or until tinged brown and crisp-tender. Add greens, a few handfuls at a time, adding more as they cook down. Cook until wilted.

5. Drain linguine, transfer to a large bowl and add pork, vegetables and stir-fry sauce; toss to mix and coat.

Nutritional Information:
(makes 4 servings)
16g fat
3g fiber
10 WW points

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