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Italian Stir-Fried Pork & Pasta

Pork

Italian Stir-Fried Pork & Pasta

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

Ingredients

  1. 1 (8 ounce) package dry rotini pasta
  2. 2 tablespoons olive oil
  3. 1 (23 ounce) smithfield garlic & herb seasoned pork sirloin, cut into thin strips
  4. 2 small zucchini, sliced lengthwise and cut into 1/2-inch slices
  5. 1 small red onion, thinly sliced
  6. 8 ounces sliced fresh mushrooms
  7. ½ cup julienne sliced sun-dried tomatoes
  8. ¼ cup butter
  9. 1 teaspoon minced garlic
  10. ½ cup grated parmesan cheese
  11. 2 tablespoons chopped fresh basil

Directions

  1. 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.
  2. 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.
  3. 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).
  4. Add rotini, Parmesan cheese, and basil to pork-vegetable mixture; toss to coat.

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