For a better user experience based on the region you shop in, please allow to access your location. By accepting, you are not permitting us to sell or use this location data in any other way.

Leftover Lemony Pork, Kale & White Bean Fettuccine

Leftover Lemony Pork, Kale & White Bean Fettuccine
downloadEmail This Post
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

  visit us on Facebook visit us on Twitter visit us on Pinterest see our videos on youtube