*ATTN CORE PEOPLE: Just remember to divide and count the olive oil in this recipe toward your daily oil allowance!

POINTS® Value |  8
Servings | 4
Preparation Time | 30 min
Cooking Time | 25 min
Level of Difficulty | Easy

We revamped a classic Mexican meal for kids: Universally-loved pasta takes the place of tortillas and everything's cut into strips that are easily picked up by little fingers.

6 oz uncooked whole-wheat pasta, penne recommended
2 Tbsp olive oil, divided
6 Tbsp fresh lime juice, divided
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1 pound lean pork tenderloin, thinly sliced
1 medium yellow pepper(s), sliced into thin strips
1 medium sweet red pepper(s), sliced into thin strips
1 medium green pepper(s), sliced into thin strips
1/3 cup carrot(s), shredded
1 medium onion(s), cut into thin wedges
4 oz canned green chili peppers, mild, drained, chopped
1 medium zucchini, cut in half lengthwise and sliced

Instructions


1. Cook pasta as directed on package; drain, set aside and cover to keep warm.
2. Meanwhile, combine 1 tablespoon of oil, 2 tablespoons of lime juice, cumin, chili powder and garlic powder in a medium bowl; mix well. Add pork and toss to coat. (Note: Boneless, skinless chicken breast or lean flank steak can be swapped for the pork, if desired.)
3. Heat remaining tablespoon of oil in a 12-inch (or larger) nonstick skillet over medium-high heat until hot. Add pork mixture; cook, stirring, until lightly browned, about 2 to 3 minutes. Add sliced peppers, carrot, onion and chili peppers; cook, stirring, until vegetables are crisp-tender, about 2 to 3 minutes. Stir in zucchini and remaining 1/4 cup (4 tablespoons) of lime juice; cover and cook for 2 minutes.
4. Spoon pork and vegetable mixture into a large serving bowl. Add cooked pasta; stir gently to mix and coat. Yields about 2 1/2 cups per serving.







-- Edited by Colette at 15:45, 2006-01-01