Ingredients

• 1 , 8 ounce
• 2 tablespoons olive oil
• 1 , 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. 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. 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. 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. 4 Add rotini, Parmesan cheese, and basil to pork-vegetable mixture; toss to coat.

Nutrition per serving