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Pasta Stew with Rosemary Pork
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8
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oz
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Ditalini, Orzo or Alphabets, uncooked
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1
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tsp
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vegetable oil
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1
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lb
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lean, boneless pork loin, cut into 3/4-inch cubes
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1/8
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tsp
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ground red pepper
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1/8
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tsp
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black pepper
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1
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cup
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chopped onion
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1/2
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cup
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chopped celery
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3
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13 1/4-oz. cans fat-free, low-sodium beef broth
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1 1/2
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Tbs
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minced fresh rosemary or 1 1/2 tsp. dried rosemary
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1/2
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tsp
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salt
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2
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medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
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2
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cups
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chopped fresh spinach
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2
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Tbs
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lime juice
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1
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Heat oil in a large Dutch oven or pot until hot. Add pork; cook until no longer pink, about 4 to 5 minutes. Drain well. Toss pork with red and black pepper in a bowl; set aside.
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2
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Add 1/4 cup beef broth to pot; add onion and celery, and cook until tender. Add pork, remaining beef broth, rosemary and salt. Bring to a boil. Add pasta and sweet potatoes and boil, stirring occasionally, for 10 to 15 minutes or until pasta is done. Stir in spinach and lime juice. (Stew will continue to absorb liquid.) Serve immediately.
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Servings: 6
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Nutrition Facts
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Serving size: 1/6 of a recipe.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information provided by the recipe author.
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Amount Per Serving
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Calories
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513
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Calories From Fat (23%)
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119,8
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% Daily Value
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Total Fat 13g
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20%
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Cholesterol 0mg
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0%
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Sodium 322mg
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13%
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Total Carbohydrates 62g
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21%
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Protein 34g
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68%
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Recipe Type: Main Dish, Meat, Pasta
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