Fettuccine With Pork Greens And Beans Recipes
WICKED PORK WITH GREENS AND FETTUCCINE
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- To make the marinade for the pork: In a food processor, blend garlic and ginger by pulsing 3 times. Add in jalapeno and red bell pepper, pulse 3 times. Add in remaining ingredients except pork, pulse 3 to 5 times to blend well, but not liquefy. Season, to taste. Remove 1 1/2 cups of marinade and set aside. Place pork in a resealable plastic bag and pour marinade over. Refrigerate for at least 1 hour, up to 4 hours.
- Preheat oven to 350 degrees F. Remove pork from refrigerator while oven is preheating, drain off excess marinade and discard. Place pork in a roasting pan fitted with a rack and cook until the internal temperature registers 160 degrees F, on an instant-read thermometer, approximately 1 hour and 30 minutes.
- Meanwhile, to make the greens: In a medium, non reactive bowl, whisk together reserved marinade, vinegar, lime juice, cilantro, red pepper flakes and slowly whisk in oil. Add half of the vinaigrette to a large bowl with the bok choy, cabbage and green onions and toss to combine. Cover and set aside. Reserve the other half of the vinaigrette.
- Cook pasta al dente according to directions, add in olive oil and soy, toss to combine.
- Remove pork from oven and let rest covered loosely for 10 minutes. Slice thin.
- For final assembly: Arrange pasta on a large platter and top with sliced pork and prepared vegetables. Drizzle entire dish with about 1/3 cup of the reserved vinaigrette. Serve immediately.
SPINACH PASTA WITH CORN, EDAMAME, AND GREEN BEANS
Edamame contain as much protein per serving as eggs, milk, and meat, and are also a good source of iron, zinc, and B vitamins. Since the corn is not cooked, it's imperative that you use the freshest you can find. Serve hot or cold as a speedy, summery pasta dish.
Yield serves 4
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions, adding the green beans and edamame 3 to 4 minutes before end of cooking. Drain pasta and vegetables, then place in a bowl.
- Add corn kernels and immediately stir in garlic and oil. Add lemon zest and juice, basil, and 1/2 teaspoon salt; season with pepper, and stir to combine.
- (Per Serving)
- Calories: 824
- Saturated Fat: 2.9g
- Unsaturated Fat: 12.8g
- Cholesterol: 108mg
- Carbohydrates: 129g
- Protein: 35.6g
- Sodium: 263mg
- Fiber: 20.2g
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