|Lean boneless pork||1 Pound , cut into 1 inch strips|
|Lemon pepper seasoning||1⁄2 Teaspoon|
|Olive oil/Vegetable oil||1 Tablespoon|
|Onion||1 Medium , sliced into thin wedges|
|Garlic||1 Clove (5 gm) , minced|
|Chicken broth||1 Cup (16 tbs)|
|Salsa||3⁄4 Cup (12 tbs)|
|Brown sugar||1 Tablespoon|
|Spiral pasta||8 Ounce (1 Package)|
|Cut green beans||1 Cup (16 tbs) (Fresh, 1 Inch Pieces)|
|Sliced yellow summer squash||1 Cup (16 tbs)|
|Sliced zucchini||1 Cup (16 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Cold water||2 Tablespoon|
Toss pork and lemon pepper brown in oil in a skillet over medium heat.
Add onion and garlic saute until tender.
Stir in broth, salsa and brown sugar bring to a boil.
Reduce heat cover and simmer for 15-20 minutes or until pork is tender.
Meanwhile, in a large saucepan over medium heat, bring water and salt if desired to a boil.
Add pasta and beans return to a boil.
Cook, uncovered, for 7 minutes.
Add the squash, zucchini and mushrooms.
Cook, uncovered, 6-7 minutes more or until pasta and vegetables are tender.
Drain set aside and keep warm.
Combine cornstarch with cold water until smooth add to the pork mixture and mix well.
Bring to a boil boil and stir for 2 minutes.