Ingredients
6
oz. (2 cups) uncooked penne or mostaccioli (tube-shaped pasta)
2
tablespoons olive or vegetable oil
2
teaspoons honey
1
teaspoon cumin
1/2
teaspoon garlic salt
1
lb. pork tenderloin, thinly sliced
1
cup thin bite-sized red, yellow and/or green bell pepper strips
1/2
cup sliced carrot
1
medium onion, cut into thin wedges
1
fresh medium jalapeño chile, seeded, chopped
1
medium zucchini, cut in half lengthwise, sliced
2
tablespoons lime juice
Preparation
Cook penne to desired doneness as directed on package. Drain.
Meanwhile, in medium bowl, combine 1 tablespoon of the oil, honey, cumin and garlic salt; mix well. Add pork; toss to coat.
Heat remaining tablespoon oil in 12-inch nonstick skillet over medium-high heat until hot. Add pork; cook and stir 2 to 3 minutes or until browned. Add bell pepper, carrot, onion and chile; cook and stir 2 to 3 minutes or until vegetables are crisp-tender. Stir in zucchini and lime juice. Cover; cook 2 minutes.
Add cooked penne; stir gently to mix. Cover; cook 1 minute or until thoroughly heated.
