Ingredients
6
oz uncooked fettuccine or linguine
1
lb boneless pork loin chops (3/4 inch thick)
1
tablespoon olive or vegetable oil
2
cups fresh broccoli florets (about 5 oz)
4
oz fresh green beans, trimmed, cut into 1-inch pieces (about 1 cup)
1
medium red bell pepper, cut into 1 1/2x1/4-inch strips
1/3
cup lemon juice
1/3
cup water
2
tablespoons sugar
1
tablespoon cornstarch
1/2
teaspoon salt
Preparation
Cook and drain fettuccine as directed on package.
Meanwhile, cut pork into 2x3/4x1/4-inch strips. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork, broccoli, green beans and bell pepper; cook 6 to 8 minutes, stirring frequently, until pork is no longer pink in center and vegetables are crisp-tender.
In small bowl, mix remaining ingredients until smooth. Stir into pork mixture. Cook 1 to 2 minutes, stirring constantly, until bubbly and thickened.
Stir cooked fettuccine into sauce mixture; cook, stirring occasionally, until thoroughly heated.
