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Summer garden pork and pasta
Servings
6
Ingredients
2 packages 300 g (about 10 ounces each) duBreton pork cubes
3 ml (1/2 tsp.) salt
1 ml (1/4 tsp.) freshly ground black pepper
15 ml (1 tbsp.) melted butter
250 ml (1 cup) heavy cream
125 ml (1/2 cup) grated Parmesan cheese
375 ml (1 1/2 cups) corn, cut from 4 cobs or 1 can 375 ml (12-oz.), drained
1/2 red bell pepper, seeded and diced
750 ml (3 cups) cooked pasta shells, drained
65 ml (1/4 cup) minced parsley
3 ml (1/2 tsp.) salt
1 ml (1/4 tsp.) freshly ground black pepper
15 ml (1 tbsp.) melted butter
250 ml (1 cup) heavy cream
125 ml (1/2 cup) grated Parmesan cheese
375 ml (1 1/2 cups) corn, cut from 4 cobs or 1 can 375 ml (12-oz.), drained
1/2 red bell pepper, seeded and diced
750 ml (3 cups) cooked pasta shells, drained
65 ml (1/4 cup) minced parsley
- Season pork with salt and pepper.
- Heat butter in large heavy skillet; sauté pork until golden brown, about 8-10 minutes.
- Remove pork, set aside.
- Add cream, Parmesan, corn and red pepper to skillet.
- Cook and stir 5 minutes; add shells and return pork to pan.
- Simmer until heated through and serve garnished with parsley.
Nutrient analysis per serving: 510 calories, 29 g protein, 29 g carbohydrates, 31 g total fat, 16 g saturated fat, 130 mg cholesterol, 418 mg sodium, 55% calories from fat, 22% calories from carbohydrates
