Best Southwestern Pork Pasta Recipes

SOUTHWESTERN PORK & PASTA

Southwestern Pork & Pasta image

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

Ingredients

1 package (16 ounces) penne pasta
2 pounds pork tenderloin, cut into 1-inch cubes
2 tablespoons olive oil
8 green onions, chopped
4 garlic cloves, minced
3 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
2 cans (15 ounces each) black beans, rinsed and drained
1 package (16 ounces) frozen corn, thawed
1 jar (16 ounces) salsa
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch
2 tablespoons cold water
Sour cream

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.

SOUTHWESTERN PORK AND PASTA

Southwestern Pork and Pasta image

Provided by My Food and Family

Categories Home

Time 45m

Number Of Ingredients 18

Ingredients

1 pkg (16 oz.) penne pasta
2 pork tenderloins (1 lb.)
2 Tbsp olive oil
8 green onions, chopped
4 cloves garlic, minced
3 cans (14-1/2 oz) dices tomatoes with mild green chiles, undrained
2 cans (15 oz. each) black beans, rinsed and drained
1 pkg (16 oz.) frozen corn, thawed
1 jar (16 oz.) salsa
1 Tbsp chili powder
1 tsp salt
1 tsp ground cumin
1 tsp paprika or smoked paprika
1/2 tsp pepper
1/4 tsp cayenne pepper
1 Tbsp cornstarch
2 Tbsp cold water
Sour cream

Steps:

Cook pasta according to package instructions. Meanwhile, in a Dutch oven, cook pork in oil in batches over medium heat for 6-7 minutes or until juices run clear; 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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g