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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I especially like to make this stew in summer when I can use vegetables from my own garden. Because it doesn't simmer for hours, I often reach for this recipe when I need dinner in a hurry. Ingredients:
1 pound lean boneless pork, cut into 1-inch strips |
1/2 teaspoon lemon-pepper seasoning |
1 tablespoon olive oil |
1 medium onion, sliced into thin wedges |
1 garlic clove, minced |
1 cup chicken broth |
3/4 cup salsa |
1 tablespoon brown sugar |
3 quarts water |
1 teaspoon salt, optional |
1 package (8 ounces) spiral pasta |
1 cup fresh cut green beans (1-inch pieces) |
1 cup sliced yellow summer squash |
1 cup sliced zucchini |
1 cup sliced fresh mushrooms |
1 tablespoon cornstarch |
2 tablespoons cold water |
Directions:
1. Toss pork and lemon-pepper; brown in oil in a skillet over medium heat. Add onion and garlic; saute until tender. Stir in the broth, salsa and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 or until pork is tender.
2. Meanwhile, in a large saucepan over medium heat, bring water and salt if desired to a boil. Add pasta and beans; return to a boil. Cook, uncovered, for 7 minutes. Add the squash, zucchini and mushrooms. Cook, uncovered, 6-7 minutes more or until pasta and vegetables are tender. Drain; set aside and keep warm.
3. Combine cornstarch with cold water until smooth; add to the pork mixture and mix well. Bring to a boil; boil and stir for 2 minutes. To serve, place pasta and vegetables in a serving dish; top with pork mixture. Yield: 6 servings.
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