| 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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