1 large sweet red pepper, seeded and cut into 1-inch pieces
1 large sweet yellow pepper, seeded and cut into 1-inch pieces
1 large green pepper, seeded and cut into 1-inch pieces
1 large onion, sliced
Vegetable cooking spray
8 ounces penne (short tubular pasta), uncooked
1 pound lean boneless pork loin
1 cup sliced fresh mushrooms
1 large clove garlic, minced
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
1/2 cup dry white wine
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup slivered fresh basil
2 tablespoons chopped fresh oregano
How to Make It
Place pepper strips and onion in a 15- x 10- x 1-inch jellyroll pan coated with cooking spray. Coat vegetables with cooking spray. Bake, uncovered, at 475° for 15 to 20 minutes or until vegetables are tender and browned, stirring occasionally. Set aside.
Cook pasta according to package directions, omitting salt and fat; drain well; set aside, and keep warm.
Trim fat from pork; slice pork into 1/4-inch slices. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add half of pork slices and cook 1 to 2 minutes on each side or until browned; remove from skillet. Set aside, and keep warm. Repeat procedure with remaining half of pork slices. Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and garlic; saute 1 to 2 minutes or until mushrooms are lightly browned. Add tomatoes and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Return pork slices to skillet, and cook until thoroughly heated. Remove from heat, and stir in roasted pepper mixture, basil, and oregano.
Combine pasta and pepper mixture in a large serving bowl, tossing gently. Serve warm.
Oxmoor House Cooking Light Collection
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