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