Pasta stew with rosemary pork
Pasta Rosemary Pork Stews
Last updated 6/12/2012 12:48:38 AM. Recipe ID 9788. Report a problem with this recipe.
Title: Pasta stew with rosemary pork
Categories: Pasta, Main dish, Meats
Yield: 6 Servings
8 oz Ditalini, Orzo or Alphabets
1 ts Vegetable oil
1 lb Lean, boneless pork loin
-- cut into 3/4-inch cubes
1/8 ts Ground red pepper
1/8 ts Black pepper
1 c Chopped onion
1/2 c Chopped celery
3 13 1/4 oz. cans beef broth
1 1/2 tb Minced fresh rosemary; OR..
1 1/2 ts -Dried rosemary
1/2 ts Salt
2 md Sweet potatoes; peeled and
-cut into 1-inch cubes
2 c Chopped fresh spinach
2 tb Lime juice
Heat oil in a large Dutch oven or pot until hot. Add pork; cook until
no longer pink, about 4 to 5 minutes. Drain well. Toss pork with red
and black pepper in a bowl; set aside.
Add 1/4 cup beef broth to pot; add onion and celery, and cook until
tender. Add pork, remaining beef broth, rosemary and salt. Bring to a
boil. Add pasta and sweet potatoes and boil, stirring occasionally,
for 10 to 15 minutes or until pasta is done. Stir in spinach and lime
juice. (Stew will continue to absorb liquid.) Serve immediately.
Each serving provides: 513 Calories; 34.9 g Protein; 62.1 g
Carbohydrates; 13.1 g Fat; 62 mg Cholesterol; 322 mg Sodium. Calories
from Fat: 23%
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