Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

PASTA, PORK, AND PORTOBELLO MUSHROOM SAL




Source of Recipe


DAILY DIABETIC RECIPE -- September 06, 2002 - DailyDiabeticRecipe.com


Recipe Introduction


Serves: 4
Source: "1,001 Recipes For People with Diabetes"

Nutritional Information Per Serving:
Calories: 312, Fat: 10 g, Cholesterol: 51.1 mg,
Sodium: 300 mg, Protein: 24.8 g, Carbohydrate: 29.9 g
Diabetic Exchanges: 3 Vegetable, 1 Bread, 3 Meat




List of Ingredients




- 12 ounces pork tenderloin, cut into 1/2-inch slices
- 1 tablespoon olive oil
- 12 ounces portobello mushrooms, sliced
- 2 medium tomatoes, cut into wedges
- 1 medium yellow squash or zucchini, sliced
- 1 medium green bell pepper, sliced
- 1 large carrot, sliced
- 1 small red onion, sliced
- 8 ounces rotini, cooked, cooled
- 1/2 to 3/4 cup reduced-fat Italian dressing
- Lettuce leaves, as garnish


Recipe



Cut pork slices into 1/4-inch strips; cook in oil in large
skillet 2 to 3 minutes. Add mushrooms and cook until tender,
about 5 minutes.

Combine pork mixture, vegetables, pasta in bowl; pour
Italian dressing over and toss. Arrange lettuce on salad
plates; spoon salad over.