Pork-and-asparagus linguine

5 Servings

Ingredients

Quantity Ingredient
1 pounds Fresh asparagus
1¼ pounds Lean boneless pork loin
Roast
Vegetable cooking spray
1 tablespoon Reduced-calorie margarine
4 cups Sliced fresh mushrooms
4 teaspoons All-purpose flour
1½ cup Skim milk
½ cup Grated Parmesan cheese --
Divided
⅛ teaspoon Ground nutmeg
⅛ teaspoon Pepper
5 cups Hot cooked linguine
Cooked without salt or fat

Directions

Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Drop asparagus into a saucepan of boiling water, and return to a boil.

Cook 3 minutes or until crisp-tender. Drain asparagus; set aside.

Trim fat from roast, and cut into ½-inch pieces. Coat a large saucepan with cooking spray, and place over medium-high heat until hot. Add pork, and cook 7 minutes or until done. Drain well, and set aside.

Melt margarine in saucepan over medium heat. Add mushrooms; saute 7 minutes or until tender.

Sprinkle mushrooms with flour; stir well, and cook an additional minute. Gradually stir in milk, and cook 5 minutes or until thickened, stirring constantly. Add asparagus, pork, ¼ cup cheese, nutmeg, and pepper. Stir well. Yield: 5 servings (serving size: 1 cup pasta and 1 cup pork mixture).

Recipe By : Cooking Light, May 1994, page 143 From: Date:

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