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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Whole wheat pasta, pork, tomatoes, onion and spinach tossed with bottled balsamic dressing. Easy summer meal. Recipe is from Kraft. Ingredients:
1/2 lb whole wheat spaghetti, uncooked |
1/4 cup kraft balsamic vinaigrette dressing, divided |
1 lb pork tenderloin, cut into 1-inch pieces |
1 cup chopped red onion |
3 garlic cloves, minced |
1 1/2 cups cherry tomatoes, halved |
1/3 cup reduced-sodium fat-free chicken broth |
6 cups loosely packed baby spinach leaves |
1 cup shredded italian cheese blend, divided |
Directions:
1. COOK spaghetti as directed on package, omitting salt. Meanwhile, heat 2 tablespoons dressing in large skillet on medium-high heat. Add meat; cook 5 to 6 minute or until done, stirring occasionally. Remove from skillet; cover to keep warm.
2. ADD remaining dressing, onions and garlic to skillet; cook and stir 2 to 3 minute or until onions are crisp-tender. Add tomatoes; cook 1 minute Add broth and meat; stir. Bring to boil, stirring occasionally.
3. DRAIN spaghetti. Add to ingredients in skillet with the spinach and 1/2 cup cheese; mix lightly. Top with remaining cheese.
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