Ingredients

• 8  oz. whole wheat linguini
• 1  small red onion, thinly sliced
• 1  lb. pork loin, cut in 1/2-inch-thick slices
• 3  Tbsp. reduced-sodium soy sauce
• 12  fresh sage leaves
• 1  tsp. minced garlic (2 cloves) or 1/2 tsp. garlic powder
• 1  cup canned or frozen pureed pumpkin or butternut squash
• 1/4  cup blue cheese crumbles (optional)

Directions

1. Cook pasta according to package directions, adding onion during last 5 minutes of cooking time. Drain and keep warm.

2. Meanwhile, in 12-inch skillet heat 1 Tbsp. olive oil. Brush pork with some soy sauce and generously sprinkle black pepper. Cook sage leaves in hot oil until crisp. Drain on paper towels. Add pork to skillet and cook for 2 minutes each side or until golden outside and slightly pink inside. Remove pork from skillet; cover to keep warm. In same skillet combine remaining soy sauce, garlic, 1/4 cup pumpkin, and 1 cup water. Bring to boiling and reduce sauce slightly. Add pasta and onions to skillet; heat through. Divide pasta among four bowls. In skillet, heat remaining pumpkin. Serve pork with pasta, pumpkin, sage leaves, and blue cheese. Makes 4 servings.