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Ingredients
- Cooked without salt or fat
- 5 c Hot cooked linguine
- 1/8 ts Pepper
- 1/8 ts Ground nutmeg
- Divided
- 1/2 c Grated Parmesan cheese --
- 1 1/2 c Skim milk
- 4 ts All-purpose flour
- 4 c Sliced fresh mushrooms
- 1 tb Reduced-calorie margarine
- Vegetable cooking spray
- Roast
- 1 1/4 lb Lean boneless pork loin
- 1 lb Fresh asparagus
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Directions
Menge: 5 Portionen
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).
Recipe By : Cooking Light, May 1994, page 143
From: Date:
Weitere Informationen zur Kategorie Asparagus.
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