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Science Healthnotes

Creamy Pesto Pasta with Smoked Pork

Related recipes: Cheese, Dairy Foods, Garlic, Low-Sugar, Main Dishes, Pasta, Pork, Pork Roast, Spinach, Winter

Make it a Meal

Add these dishes to make a full meal:

Grilled Eggplant Slices

Fresh Baby Spinach with Wild Mushrooms

Wheat-Free Chocolate Chip Cookies

Wine Pairings

Small amounts of smoked pork and pesto add big flavor to this simple but flavorful pasta dish.

Preparation facts

Servings: 4

Yield: 8 cups (1.9L)

Ingredients

1 1/4 cups (285g) light sour cream

3 Tbs (45g) pesto sauce

12 oz (340g) angel hair pasta, (or linguine), uncooked

2 cloves garlic

6 oz (170g) smoked pork loin, precooked

1 cup (150g) red bell peppers, sliced (one pepper)

10 oz (285g) frozen chopped spinach, (one 10-ounce package), thawed and drained

4 oz (115g) feta cheese, crumbled (1cup)

Directions

In a small bowl, mix light sour cream and pesto together. Set aside.

Cook pasta in boiling water.

While pasta is cooking, spray a large nonstick pan with vegetable oil spray. Sauté garlic and smoked pork loin for 1–2 minutes. Add pepper strips to pork and cook until tender.

Stir in drained chopped spinach and drained pasta. Crumble feta cheese over pasta.

Toss pasta with sour cream sauce. Heat until cheese begins to melt.

Nutrition facts

Serving Size 1 serving

Calories 663

Calories from Fat 229 (35%)

% Daily Value*

39%Total Fat 26g

64%Saturated Fat 12.7g

Polyunsaturated Fat 1g

Monounsaturated Fat 5.4g

33%Cholesterol 98mg

21%Sodium 515mg

27%Potassium 960mg

25%Total Carbohydrate 74g

18%Dietary Fiber 4.6g

Sugars 3g

Sugar Alcohols 0g

68%Protein 34g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Learn more about Healthnotes, the company.

Learn more about the authors of Healthnotes.

The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.

*The information in this newsletter is for educational use only. Do not attempt to self-diagnose or treat any condition. Please consult your healthcare practitioner if you believe you may have any of the signs or symptoms discussed above before using any of the nutrients discussed.

You should also consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.

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