Pork and Asparagus Linguine

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Pork and Asparagus Linguine

1 tbsp olive oil

1 tsp minced garlic (optional)

1 lb pork loin chops, cut into 1-inch strips

1 tsp rosemary

1/4 tsp salt

1/4 tsp pepper

1 bunch (12-14 oz) fresh asparagus, trimmed

4 cups fresh sliced mushrooms

1 tbsp plus 1 tsp flour

1-1/2 cups skim milk

1/2 cup shredded Parmesan cheese

1/8 tsp ground nutmeg

4 cups linguine, cooked according to package directions

Heat oil and garlic in a large (10-inch) skillet. Add pork strips,

rosemary, salt and pepper. Saute over medium heat for 5 to 7 minutes or

until pork is no longer pink. Stir pork while cooking to coat with

mixture. Remove pork to a platter. Add asparagus to skillet, saute until

crispy-tender, about 2 minutes. Add asparagus to platter with pork. Add

mushrooms to skillet, (additional olive oil may be needed to prevent

sticking). Saute mushrooms for 2 minutes or until tender.

Sprinkle mushrooms with flour, stir well and continue to saute for 1

minute. Gradually stir in milk and cook for 5 minutes or until

thickened, stirring constantly. Add asparagus, pork, 1/4 cup Parmesan

cheese and nutmeg. Stir to blend mixture well. Serve over hot linguine.

Garnish with remaining Parmesan cheese.

Serves 5

340 Calories,9g Fat,35g Carbs,23g Protein,350mg Sodium,3g Fiber