Community Recipe
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Pasta Pork Bolognese Menu

Serves 4

Pasta Pork Bolognese

Serve with Steamed Sugar Snap Peas.

Photo by: Photo: José Picayo

Ingredients

9 ounces refrigerated fettuccine
2 teaspoons olive oil
12 ounces lean ground pork
1/2 cup grated carrot
3 garlic cloves, minced
1/3 cup red wine

1 2/3 cups lower-sodium marinara sauce
1/2 cup chopped fresh basil, divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Steamed Sugar Snap Peas

Preparation

1. Cook pasta per directions. Drain.

2. Heat olive oil in a large skillet over medium-high heat. Add pork, carrot, and garlic; sauté 4 minutes or until pork is done. Add wine; cook 1 minute. Add marinara, 1/4 cup basil, salt, and pepper; bring to a simmer. Pour sauce over pasta. Sprinkle with remaining 1/4 cup basil.

Cooking Light APRIL 2012

Steamed Sugar Snap Peas

With fresh herbs, butter and a little salt and pepper, these steamed sugar snap peas turn into a sensational side dish in under 12 minutes.

This recipe goes with Pecan-Crusted Trout, Hummus-Stuffed Pitas, Creamy Tarragon Chicken Salad, Pasta Pork Bolognese

Photo by: Photo: Levi Brown; Styling: Thom Driver

Ingredients

3 cups fresh sugar snap peas
1 tablespoon chopped fresh mint or tarragon
1 tablespoon butter

1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation

1. Steam peas 5 minutes or until crisp-tender; drain. Combine peas, mint, butter, salt, and pepper; toss well.

Cooking Light APRIL 2012

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