Recipe number 47132 is

Pasta Stew With Rosemary Pork

The ingredients are:
8 oz Ditalini, Orzo or Alphabets - uncooked 1 tsp Vegetable oil 1 lb Lean, boneless pork loin - cut into 3/4-inch cubes 1/8 tsp Ground red pepper 1/8 tsp Black pepper 1 cup Chopped onion 1/2 cup Chopped celery 3 13 1/4 oz. cans beef broth (fat-free, low-sodium) 1 1/2 tbsp Minced fresh rosemary, OR.. 1 1/2 tsp -Dried rosemary 1/2 tsp Salt 2 medium Sweet potatoes, peeled and cut into 1-inch cubes 2 cup Chopped fresh spinach 2 tbsp Lime juice

The recipe yield is:
6 Servings

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% Copyright National Pasta Association ( (Reprinted with permission)

Pasta; Main Dish; Meats

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