A pork and pasta stir-fry of zucchini, mushrooms, and sun-dried tomatoes tossed with rotini, Parmesan cheese, and fresh basil.
Ingredients
- 1 package dry rotini pasta , 8 ounce
- 2 tablespoons olive oil
- 1 Smithfield garlic & herb seasoned pork sirloin , 23 ounce
- 2 small zucchini , sliced lengthwise and cut into 1/2-inch slices
- 1 small red onion , thinly sliced
- 8 ounces sliced fresh mushrooms
- 0.5 cups julienne sliced sun-dried tomatoes
- 0.25 cups butter
- 1 teaspoon minced garlic
- 0.5 cups grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Instructions
-
1
Bring a large pot of lightly salted water to a boil; cook rotini in boiling water until tender yet firm to the bite, about 8 minutes. Drain.
-
2
Meanwhile, heat olive oil in an electric skillet set to high (400 degrees F or 200 degrees C). Stir-fry pork in hot oil until browned, about 5 minutes.
-
3
Add zucchini, onion, mushrooms, tomatoes, butter, and garlic to pork in the skillet; stir-fry until vegetables are crisp-tender and pork is cooked through, about 5 minutes. An instant-read thermometer inserted into the center of pork should read at least 145 degrees F (60 degrees C).
-
4
Add rotini, Parmesan cheese, and basil to pork-vegetable mixture; toss to coat.
Nutrition Facts
Per serving
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