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Pork and Pumpkin Noodle Bowl

Makes: 4 servings
Start to Finish 30 mins
Pork and Pumpkin Noodle Bowl
Ingredients
  • 8  ounces  whole wheat linguini
  • 1  small  red onion, thinly sliced
  • 1  pound  pork loin, cut in 1/2-inch-thick slices
  • 3  tablespoons  reduced-sodium soy sauce
  • 12  fresh  sage leaves
  • 1  teaspoon  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.

Nutrition Facts (Pork and Pumpkin Noodle Bowl)
  • Servings Per Recipe 4,
  • cal. (kcal) 414,
  • Fat, total (g) 9,
  • chol. (mg) 71,
  • sat. fat (g) 2,
  • carb. (g) 51,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 5,
  • pro. (g) 34,
  • vit. A (IU) 96,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 645,
  • Potassium (mg) 718,
  • calcium (mg) 81,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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