Pork-And-Asparagus Linguine
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Pork-And-Asparagus Linguine
  Linguine    Pasta  
Last updated 6/12/2012 1:18:43 AM. Recipe ID 49718. Report a problem with this recipe.
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      Title: Pork-and-asparagus linguine
 Categories: Pasta
      Yield: 5 Servings
 
      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
 
  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).
  
  




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Recipe ID 49718 (Apr 03, 2005)

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