Creamy Pork and Vegetables

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Creamy Pork and Vegetables

Diets suck.  Fat free, sugar free, flavor free…there is a lot of truth to it.  Replacing things you like with suitable substitutes can be both difficult and interesting.  I came up with this recipe looking to not use chicken (which my wife does not like), but having an Alfredo-type sauce.  It turned out real good.  Creamy Pork and Vegetables

  • 10 oz lean pork loin, cut into strips then into 3/4″ squares
  • 1 Tbsp olive oil
  • 3 cloves minced garlic
  • 1/2 cup chopped onion
  • 1 tsp oregano flakes
  • 1 cup zucchini, cut into 1/4″ cubes
  • 1 cup broccoli florets, cut into small pieces
  • 1 cup tomatoes, diced
  • 1 cup mushrooms, sliced
  • 1/8 cup fresh parsley, finely chopped
  • 2 Tbsp butter
  • 1/4 tsp salt
  • 1/4 cup half-and-half
  • 1/4 cup grated Parmesan cheese
  • 4 oz spaghetti, 3″ lengths, cooked to package instructions

Cut pork into strips, then into about 3/4″ squares.

Prepare vegetables.  Cut tomatoes into 1/4″ cubes. Cut zucchini into 1/4″ squares. Cut broccoli into about 1″ florets. Cut mushrooms into slices.  Chop parsley finely.  Chop onion.

In a large skillet, cook the pork, garlic and onions and about half of the oregano together in the olive oil over medium-high heat until pork is cooked through.

Cook the spaghetti, drain.

Add the butter, vegetables and parsley to the skillet.  Cook for several minutes, stirring frequently.

Add the spaghetti, salt and remaining oregano.  Stir thoroughly.

Add the half and half and Parmesan cheese. Stir until sauce starts to thicken and coats other ingredients evenly.

Serve immediately.

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