Ingredients
4
oz. uncooked penne (tube-shaped pasta) or ziti (long tubular pasta)
6
oz. pork tenderloin, cut into 3/4-inch chunks
2
large garlic cloves, minced
1/2
teaspoon salt
1/2
teaspoon dried rosemary leaves, crushed
1/4
teaspoon freshly ground black pepper
1/4
cup chicken broth
1
medium zucchini or yellow summer squash (or half of each), cut into 1/2-inch chunks
1
small red or yellow bell pepper, cut into thin short strips
1
tablespoon balsamic vinegar
Preparation
Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork and garlic; sprinkle with salt, rosemary and pepper. Cook and stir 3 minutes or until pork is lightly browned.
Reduce heat to medium. Add broth, zucchini and bell pepper; simmer about 5 minutes or until pork is no longer pink and vegetables are crisp-tender. Remove skillet from heat; stir in vinegar.
Add cooked penne to pork mixture; toss gently to mix well. If desired, serve with additional freshly ground black pepper.
