YOUR SOLIN GENERATED RECIPE
Lighter Creamy Pasta with Crispy Lean Pork
Enjoy a balanced meal featuring tender, crispy lean pork paired with whole wheat pasta and a light, creamy yogurt sauce. This dish is accented with fresh garlic, broccoli, and a hint of lemon zest, providing a satisfying mix of textures and bright flavors that make for a wholesome, lighter option.
INGREDIENTS
3 oz Lean Pork Tenderloin
2 oz Whole Wheat Pasta
1/3 cup Nonfat Greek Yogurt
1/2 cup Broccoli, chopped
1 tsp Olive Oil
1 clove Garlic
1 tsp Lemon Zest
1 tbsp Fresh Parsley
Salt and Pepper to taste
PREPARATION
Bring a pot of water to a boil, add a pinch of salt, and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
While the pasta cooks, slice the lean pork tenderloin into thin strips. Season with a little salt and pepper.
Heat a non-stick skillet over medium-high heat, add the teaspoon of olive oil, and once hot, add the pork strips. Cook until the pork is browned and crispy on the edges, about 4-5 minutes. Remove pork from the skillet and set aside.
In the same skillet, add the minced garlic and chopped broccoli. Sauté for 2-3 minutes until the broccoli is tender yet crisp.
Reduce the heat to low and add the cooked pasta to the skillet. Stir in the nonfat Greek yogurt and toss to coat evenly, warming through gently without curdling the yogurt.
Return the crispy pork to the skillet, add lemon zest and fresh parsley, and toss everything together. Taste and adjust seasoning with salt and pepper as needed.
Plate the pasta dish immediately and enjoy your lighter, creamy pasta with crispy lean pork.