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Ingredientes
- 8 ounce Mostaccioli or possibly corkscrew macaroni
- 2 c. Fresh sugar snap peas, halved crosswise
- 8 ounce Cooked pork
- 1 2/3 c. Thyme-Mushroom Sauce (recipe follows)
- 1 lrg Tomato, seeded and minced Shredded smoked mozzarella or possibly Parmesan cheese (optional)
- 6 ounce Halved or possibly cut-up fresh mushrooms
- 1/2 c. Minced onion
- 2 x Cloves garlic, chopped
- 1 1/2 tsp Snipped fresh thyme -or possibly-
- 1/2 tsp Dry thyme, crushed
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 2 Tbsp. Margarine or possibly butter
- 1 x 12-ounce can (1 1/2 c.) evaporated skim lowfat milk
- 4 tsp Cornstarch
- 1/4 c. Dry white wine
Direcciones
- In a Dutch oven or possibly large saucepan cook pasta in boiling salted water according to package directions. Add in peas the last 2 min of cooking.
- Drain.
- Meanwhile, cut pork into match-stick-size strips. In a medium saucepan heat Thyme-Mushroom Sauce, adding water if the sauce seems too thick. Add in meat; heat through. Gently stir in tomato. Remove from heat.
- To serve, turn pasta mix into a serving bowl; top pasta and snap peas with mushroom sauce. If you like, sprinkle with cheese.
- Makes 4 main-dishservings.
- THYME-MUSHROOM SAUCE: In a large skillet cook mushrooms, onion, garlic, thyme, salt, and pepper in warm margarine or possibly butter until tender.
- Stir together lowfat milk and cornstarch; stir into skillet. Cook and stir until thickened and bubbly. Add in wine; cook and stir for 2 min more.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 705g | |
| Calories 706 | |
| Calories from Fat 310 | 44% |
| Total Fat 34.92g | 44% |
| Saturated Fat 8.39g | 34% |
| Trans Fat 4.17g | |
| Cholesterol 97mg | 32% |
| Sodium 1530mg | 64% |
| Potassium 1707mg | 49% |
| Total Carbs 41.06g | 11% |
| Dietary Fiber 8.5g | 28% |
| Sugars 15.31g | 10% |
| Protein 46.52g | 74% |
