|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.