Free Recipe Pork-And-Asparagus Linguine
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Pork-And-Asparagus Linguine Recipe
1 lb Fresh asparagus
1-1/4 lb Lean boneless pork loin
-roast
Vegetable cooking spray
1 tb Reduced-calorie margarine
4 c Sliced fresh mushrooms
4 ts All-purpose flour
1-1/2 c Skim milk
1/2 c Grated Parmesan cheese;
-divided
1/8 ts Ground nutmeg
1/8 ts Pepper
5 c Hot cooked linguine
Cooked without salt or fat
Pork-And-Asparagus Linguine Preparation
Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Drop asparagus into a saucepan of boiling water, and return to a boil. Cook 3 minutes or until crisp-tender. Drain asparagus; set aside. Trim fat from roast, and cut into 1/2-inch pieces. Coat a large saucepan with cooking spray, and place over medium-high heat until hot. Add pork, and cook 7 minutes or until done. Drain well, and set aside. Melt margarine in saucepan over medium heat. Add mushrooms; saute 7 minutes or until tender. Sprinkle mushrooms with flour; stir well, and cook an additional minute. Gradually stir in milk, and cook 5 minutes or until thickened, stirring constantly. Add asparagus, pork, 1/4 cup cheese, nutmeg, and pepper. Stir well. Yield: 5 servings (serving size: 1 cup pasta and 1 cup pork mixture). Posted to MC-Recipe Digest V1 #172 Date: Sun, 28 Jul 1996 19:45:32 -0400 From: TheCookie@aol.com NOTES : Serve pork mixture over hot linguine, and sprinkle with remaining 1/4 cup cheese.
Cooking Temperature:
Recipe Serves: 5
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