Pork And Pasta Stew


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
Water 3 Quart
Salt 1 Teaspoon
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)
Cornstarch 1 Tablespoon
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.

Recipe Summary