PASTA WITH PORK, CORN AND CHEDDAR
Make and share this Pasta With Pork, Corn and Cheddar recipe from Food.com.
Provided by Boomette
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan with boiling water, cook pasta until al dente. Drain and oil lightly. Keep 1/2 cup of the cooking water.
- Meanwhile, in a skillet, soften the onion in oil. Add pork and cook, while breaking it, until browned. Add salt and pepper. Add corn, garlic and keep cooking about 2 minutes.
- Add pasta, cheese, green onion and the cooking water you set aside. Stir to coat well the pasta and to reheat. Adjust seasoning.
Nutrition Facts : Calories 880.5, Fat 37.4, SaturatedFat 13.1, Cholesterol 95.7, Sodium 479, Carbohydrate 86.4, Fiber 5.6, Sugar 4.2, Protein 49.6
SOUTHWESTERN PORK & PASTA
This filling dish is packed with family-pleasing flavor. Also try it with boneless, skinless chicken breast instead of pork. -Nicole Filizetti, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook pork in oil in batches until no longer pink; return all to the pan. Add onions and garlic; cook 1 minute longer. Stir in the tomatoes, beans, corn, salsa and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Combine the cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Drain pasta; add to pork mixture and toss to coat., Serve desired amount of pasta with sour cream. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months., To use frozen pasta: Thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through.
Nutrition Facts : Calories 465 calories, Fat 7g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 1098mg sodium, Carbohydrate 69g carbohydrate (12g sugars, Fiber 9g fiber), Protein 31g protein.
PORK AND PASTA
"A quick stovetop recipe that's great for using up leftover pork loin or those cooked chops sitting in the fridge. Used as a main dish, you can count on two generous servings." Janice Kennedy - Sayville, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm., In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat.
Nutrition Facts : Calories 389 calories, Fat 11g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 783mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
PAPPARDELLE WITH CORN
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.
- Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and corn kernels to the skillet and bring to a simmer.
- Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 tablespoons butter and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more parmesan and basil.
Nutrition Facts : Calories 635, Fat 22 grams, SaturatedFat 12 grams, Cholesterol 61 milligrams, Sodium 256 milligrams, Carbohydrate 86 grams, Fiber 8 grams, Protein 21 grams
PARMESAN PASTA AND CORN
This side dish is simple to make and can be easily doubled for a large group. I especially like it with fresh corn. Frank Hilliard, East Liverpool, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and green pepper in butter until tender. Drain the pasta. Add the pasta, corn, salt and pepper to the skillet; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 185 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 320mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
PORK NOODLE CASSEROLE WITH CORN
Less expensive cuts of pork become tender and tasty in this creamy, meal-in-one Pork Noodle Casserole. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large skillet, cook pork and onions over medium heat until meat is no longer pink. Drain noodles. Stir noodles, corn, soup, salt and pepper into the pork mixture., Transfer to a greased 3-qt. baking dish. Cover and bake 30 minutes. Uncover; bake 15 minutes longer. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 355 calories, Fat 12g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1078mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein.
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