Lemon Pork Primavera Pasta Recipes

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LEMON PORK PRIMAVERA PASTA



Lemon Pork Primavera Pasta image

I got this recipe from one of my old cookbooks. I haven't made this in years. Its a nice refreshing way to serve pork.

Provided by mommyoffour

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

6 ounces uncooked fettuccine
1 lb boneless pork loin chop (3/4 inch thick)
1 tablespoon olive oil
2 cups broccoli florets
4 ounces fresh green beans, trimmed, cut into 1-inch pieces
1 medium red bell pepper, cut into 1 1/2x1/4-inch pieces
1/3 cup lemon juice
1/3 cup water
2 tablespoons sugar
1 tablespoon cornstarch
1/2 teaspoon salt

Steps:

  • Cook and drain fettuccine as directed on package.
  • Meanwhile, cup pork into strips.
  • In nonstick skillet, heat oil over medium high heat.
  • Add pork, broccoli, green beans, and bell pepper.
  • Cook 6 to 8 minutes, stirring frequently, until pork is no longer pink in center and vegetables are crisp tender.
  • In small bowl, mix remaining ingredients until smooth.
  • Stir into pork mixture.
  • Cook 1 to 2 minutes, stirring constantly, until bubbly and thickened.
  • Stir cooked fettuccine into sauce mixture.
  • Cook stirring occasionally until thoroughly heated.

Nutrition Facts : Calories 420.8, Fat 12.2, SaturatedFat 3.3, Cholesterol 100.5, Sodium 514.2, Carbohydrate 46, Fiber 3.1, Sugar 9.2, Protein 32.2

PASTA PRIMAVERA WITH LEMON-CAPER SAUCE



Pasta Primavera with Lemon-Caper Sauce image

Colorful, crisp-tender veggies are tossed with linguine pasta and a creamy lemon-caper sauce and served with shredded Parmesan cheese.

Provided by Crosse & Blackwell

Categories     Trusted Brands: Recipes and Tips     Crosse & Blackwell®

Time 50m

Yield 4

Number Of Ingredients 16

¼ cup Crisco® Pure Olive Oil
1 large red or yellow onion, chopped
1 pound fresh asparagus spears, cut into 1-inch pieces
1 medium yellow squash or zucchini, quartered lengthwise, sliced 1/4-inch thick
¼ teaspoon salt
½ teaspoon coarsely ground pepper
8 ounces cooked linguine pasta, kept warm
1 cup frozen peas and carrots
¼ cup butter
2 tablespoons Pillsbury BEST® All Purpose Flour
1 ½ teaspoons minced fresh garlic
1 (14.5 ounce) can chicken broth
3 tablespoons Santa Cruz Organic® Pure Lemon Juice
¼ cup Crosse & Blackwell® Capers, drained
¼ cup minced fresh parsley
1 cup finely shredded Parmesan cheese

Steps:

  • Heat oil in large skillet over medium heat. Add onion. Cook over medium-low heat 7 minutes or until soft. Add asparagus, yellow squash, salt and pepper. Cook an additional 5 minutes or until crisp-tender.
  • Heat butter in medium saucepan over medium heat. Stir in flour and garlic until blended. Gradually stir in chicken broth until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat to low; simmer 5 minutes. Stir in lemon juice and capers.
  • Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.

Nutrition Facts : Calories 594.2 calories, Carbohydrate 58.7 g, Cholesterol 47.2 mg, Fat 32.3 g, Fiber 7.8 g, Protein 20.2 g, SaturatedFat 12.9 g, Sodium 1306.6 mg, Sugar 3.4 g

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