Pork & Pear Pasta
Pork, pears and spinach combine to top cooked pasta. Spicy and fragrant, this stir-fry dish is quick to prepare and dazzles with an unusual mix of ingredients.
1 lb. mostaccioli, ziti, orother medium pasta shape, uncooked
1 29-oz. can pear halves in heavy syrup, undrained
1 tbsp. plus 1 tsp. cornstarch
2 tbsp. low-sodium soy sauce
1 lb. lean boneless pork, julienned
1⁄4 tsp. ground red pepper
1 tsp. vegetable oil
1 cup red bell pepper, chopped
1-2 tbsp. balsamic vinegar (optional)
1⁄2 tsp. whole thyme
2 tsp. sesame oil
2 cups fresh spinach, sliced thinly
Salt and pepper, to taste
- Prepare pasta according to package directions. While pasta is cooking, drain and chop pears, reserving 1 1⁄2 cups of juice. Blend cornstarch and soy sauce until smooth.
- Sprinkle pork with ground red pepper. In a large non-stick skillet, heat oil over high heat. Add pork and stir-fry. Remove pork and set aside. Add bell pepper to skillet and sauté 1 min. Add pears and thyme. Cook until heated, stirring constantly. Add pork, reserved juice, cornstarch mixture, sesame oil, and vinegar, if desired. Cook until thickened and bubbly; stir.
Drain pasta. Place in a large bowl. Add pork mixture and toss. Add spinach and toss well. Salt and pepper, to taste.