Pork-And-Asparagus Linguine

Recipe Ingredients

1 lb	454g / 16oz	Fresh asparagus
1 1/4 lbs	567g / 20oz	Lean boneless pork loin roast
		Vegetable cooking spray
1 tablespoon	15ml	Reduced-calorie margarine
4 cups	948ml	Sliced fresh mushrooms
4 teaspoons	20ml	All-purpose flour
1 1/2 cups	355ml	Skim milk
1/2 cup	73g / 2.6oz	Grated parmesan cheese - divided
1/8 teaspoon	0.6ml	Ground nutmeg
1/8 teaspoon	0.6ml	Pepper
5 cups	1185ml	Hot cooked linguine
		Cooked without salt or fat

Recipe Instructions

Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Drop asparagus into a saucepan of boiling water, and return to a boil. Cook 3 minutes or until crisp-tender. Drain asparagus; set aside.

Trim fat from roast, and cut into 1/2-inch pieces. Coat a large saucepan with cooking spray, and place over medium-high heat until hot. Add pork, and cook 7 minutes or until done. Drain well, and set aside.

Melt margarine in saucepan over medium heat. Add mushrooms; sautee7 minutes or until tender.

Sprinkle mushrooms with flour; stir well, and cook an additional minute. Gradually stir in milk, and cook 5 minutes or until thickened, stirring constantly. Add asparagus, pork, 1/4 cup cheese, nutmeg, and pepper. Stir well. Yield: 5 servings (serving size: 1 cup pasta and 1 cup pork mixture).

Source:
Cooking Light, May 1994, page 143

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