p o rk & p u m p k in
w
noodle b o w f
START T O F IN IS H 30 m inutes
B U D G E T $1.80 p e r serving
EVER
YDA
Y
EASY
food
Savor the Flavor
In
a hurry for dinner? Get fresh taste plus good
nutrition with these five satisfyingly delicious dishes.
by PEG SMITH photos ANDY LYONS recipes and food styling JILL LUST
PORK & PUMPKIN NOODLE BOWL
8
oz. whole wheat linguine
1
small red onion, thinly sliced
1
lb. pork loin, cut in /
2
-inch-thick slices
3
Tbsp. reduced-sodium soy sauce
12
fresh sage leaves
1
tsp. minced garlic
(2
cloves) or V
2
tsp.
garlic powder
1
cup canned or frozen pureed pumpkin or
butternut squash
/
cup blue cheese crumbles (optional)
1
. Cook pasta according to package directions, adding onion during last
5 minutes of cooking time. Drain and keep warm.
2
. Meanwhile, in 12-inch skillet heat 1 Tbsp.
olive oil.
Brush pork with
some
soy sauce and generously sprinkle
black pepper.
Cook sage leaves in hot oil
until crisp. Drain on paper towels. Add pork to skillet and cook for 2 minutes
each side or until golden outside and slightly pink inside. Remove pork from
skillet; cover to keep warm. In same skillet combine
remaining
soy sauce,
garlic, 1 2
/4 cup pumpkin, and 1 cup
water
.
Bring to boiling and reduce sauce
slightly. Add pasta and onions to skillet; heat through. Divide pasta among
four bowls. In skillet, heat remaining pumpkin. Serve pork with pasta,
pumpkin, sage leaves, and blue cheese. SERVES 4.
EACH SERVING
414 cal, 9 g fat (2 g sat. fat), 71 mg chol, 645 mg sodium, 51 g carbo,
2 gfiber, 34 g pro.
BETTER HOMES AND GARDENS NOVEMBER
2009
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