| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Pasta | 5 | Servings | |
INGREDIENTS
| 1 | lb | Fresh asparagus |
| 1 1/4 | lb | Lean boneless pork loin roast |
| Vegetable cooking spray | ||
| 1 | tb | Reduced-calorie margarine |
| 4 | c | Sliced fresh mushrooms |
| 4 | ts | All-purpose flour |
| 1 1/2 | c | Skim milk |
| 1/2 | c | Grated Parmesan cheese; divided |
| 1/8 | ts | Ground nutmeg |
| 1/8 | ts | Pepper |
| 5 | c | Hot cooked linguine |
| Cooked without salt or fat |
INSTRUCTIONS
Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Drop asparagus into a saucepan of boiling water, and return to a boil. Cook 3 minutes or until crisp-tender. Drain asparagus; set aside. Trim fat from roast, and cut into 1/2-inch pieces. Coat a large saucepan with cooking spray, and place over medium-high heat until hot. Add pork, and cook 7 minutes or until done. Drain well, and set aside. Melt margarine in saucepan over medium heat. Add mushrooms; saute 7 minutes or until tender. Sprinkle mushrooms with flour; stir well, and cook an additional minute. Gradually stir in milk, and cook 5 minutes or until thickened, stirring constantly. Add asparagus, pork, 1/4 cup cheese, nutmeg, and pepper. Stir well. Yield: 5 servings (serving size: 1 cup pasta and 1 cup pork mixture). Posted to MC-Recipe Digest V1 #172 Date: Sun, 28 Jul 1996 19:45:32 -0400 From: TheCookie@aol.com NOTES : Serve pork mixture over hot linguine, and sprinkle with remaining 1/4 cup cheese.
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