Leftover Lemony Pork, Kale & White Bean Fettuccine

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Leftover Lemony Pork, Kale & White Bean Fettuccine

Prep: 15 minutes
Cook: 25 minutes • Serves: 6

1/2 (16-ounce) package fettuccine pasta
3 tablespoons olive oil
1 cooked pork tenderloin, cut into 1-1/2-inch pieces (about 1 pound)
4 garlic cloves, minced
1 (15.5-ounce) can reduced sodium cannellini beans, drained and rinsed
¼ cup fresh lemon juice
1 tablespoon lemon zest
½ teaspoon kosher salt
1 teaspoon cracked black pepper
4 cups baby kale
¼ cup shredded Parmesan cheese

1.In large saucepot, prepare pasta as label directs; reserve 1/2 cup cooking water and drain. In same saucepot, toss pasta, 2 tablespoons oil and reserved cooking water; cover to keep warm.

2.In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add pork; cook 2 minutes until lightly browned, stirring frequently. Add garlic; cook 1 minute or until fragrant, stirring frequently. Add beans, lemon juice and zest, salt and pepper; cook 5 minutes or until heated through, stirring occasionally.

3.Add pork mixture, kale and cheese to saucepot; toss to combine.

Approximate nutritional values per serving:
413 Calories, 14g Fat (3g Saturated), 56mg Cholesterol, 486mg Sodium,
42g Carbohydrates, 4g Fiber, 2g Sugars, 29g Protein