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Pork, Peppers, and Pasta
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Serves4 (2 cups each)
SWAP ScoreChoose Often
Supporting Wellness at Pantries (SWAP) is a stoplight nutrition ranking system designed to help promote healthy food choices. SWAP ranks food as either green (choose often, supports health), yellow (choose sometimes, can contribute to good health), or red (choose rarely, limited health benefits). These rankings are based on the amount of saturated fat, sodium, and sugar in one serving of the recipe. These nutrients were chosen because they are most associated with chronic disease risk.
Ingredients
- 1 teaspoon olive oil
- 1 pound pork tenderloin, cut into 1" cubes
- 2 medium green peppers, deseeded and cut into strips
- 1 medium red pepper, deseed and cut into strips
- 1 medium onion, sliced
- 2 medium tomatoes, sliced
- 1/2 teaspoon black pepper
- 1/8 teaspoon nutmeg, ground
- 3/4 teaspoon paprika
- 8 ounces penne pasta, cooked al dente
Directions
- Heat oil in a large skillet over medium heat.
- Add pork and cook 7-9 minutes, stirring occasionally.
- Add onions, peppers, and tomatoes and cook another 5-7 minutes, until begin to soften.
- Add spices to the skillet and mix until combined well and fragrant.
- Toss pasta with skillet ingredients until heated through, another 3-4 minutes.
- Serve warm.
Recipe Tips
Top with parmesan cheese.
Use any type of pasta in this dish.
Use chicken or beef in place of pork.
Nutrition Facts
Pork, Peppers, and Pasta
Amount Per Serving
Calories 314
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 83mg
28%
Sodium 71mg
3%
Potassium 840mg
24%
Total Carbohydrates 28g
9%
Dietary Fiber 3g
12%
Sugars 6g
Protein 35g
70%
Vitamin A
37%
Vitamin C
168%
Vitamin D0%
Calcium
2%
Iron
15%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Source: Adapted from Food From Portugal
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