Recipe Source: Deliciously Healthy Family Meals
Prep time |
Cook time |
Yields |
Serving Size |
10 minutes |
30 minutes |
4 servings |
2 C pasta and sauce |
2 C dry whole-wheat penne pasta (8 oz)
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1 Tbsp olive oil
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1 tsp garlic, minced (about ½ clove)
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8 oz white button mushrooms, rinsed and cut into quarters
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½ bag (8 oz bag) sundried tomato halves, cut into thin strips
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½ jar (8 oz jar) artichoke hearts in water, drained, cut into quarters
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2 C low-sodium beef broth
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2 Tbsp cornstarch
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12 oz stir-fry pork strips, sliced into 12 strips (or, slice 3 4-oz boneless pork chops into thin strips)
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¼ C fat-free evaporated milk
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2 Tbsp fresh parsley, rinsed, dried, and chopped (or 2 tsp dried)
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Directions
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1
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In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
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-
2
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Add pasta, and cook according to package directions. Drain. (Set plain pasta aside for picky eaters—see Healthy Eating Two Ways suggestion below.)
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-
3
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Meanwhile, heat olive oil and garlic in a large sauté pan over medium heat. Cook until soft, but not browned (about 30 seconds).
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4
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Add mushrooms, and cook over medium heat until the mushrooms are soft and lightly browned.
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5
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Add sundried tomatoes and artichoke hearts. Toss gently to heat.
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6
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In a separate bowl, combine beef broth and cornstarch. Mix well.
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7
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Add broth mixture to the pan, and bring to a boil.
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8
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Add pork strips, evaporated milk, and parsley, and bring to a boil. Simmer gently for 3–5 minutes (to a minimum internal temperature of 160 °F).
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-
9
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Add pasta, and toss well to mix.
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-
10
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Serve 2 cups of pasta and sauce per portion.
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For picky eaters, remove 3 ounces of pork from the pan and serve with ½ cup plain pasta and ½ cup steamed broccoli.
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