italian stir fried pork and pasta

Pork

A pork and pasta stir-fry of zucchini, mushrooms, and sun-dried tomatoes tossed with rotini, Parmesan cheese, and fresh basil.

1 (8 ounce) package dry rotini pasta
2 tablespoons olive oil
1 (23 ounce) smithfield garlic & herb seasoned pork sirloin, cut into thin strips
2 small zucchini, sliced lengthwise and cut into 1/2-inch slices
1 small red onion, thinly sliced
8 ounces sliced fresh mushrooms
½ cup julienne sliced sun-dried tomatoes
¼ cup butter
1 teaspoon minced garlic
½ cup grated parmesan cheese
2 tablespoons chopped fresh basil

Bring a large pot of lightly salted water to a boil; cook rotini in boiling water until tender yet firm to the bite, about 8 minutes. Drain.
Meanwhile, heat olive oil in an electric skillet set to high (400 degrees F or 200 degrees C). Stir-fry pork in hot oil until browned, about 5 minutes.
Add zucchini, onion, mushrooms, tomatoes, butter, and garlic to pork in the skillet; stir-fry until vegetables are crisp-tender and pork is cooked through, about 5 minutes. An instant-read thermometer inserted into the center of pork should read at least 145 degrees F (60 degrees C).
Add rotini, Parmesan cheese, and basil to pork-vegetable mixture; toss to coat.