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Entrees >  Pasta >  Pork & Zucchini Rotini >

 

Pork & Zucchini Rotini

• 3 pork steaks cut into bite-sized pieces, with fat trimmed

• 1 pkg. Garden Rotini (tri-color pastas: wheat, spinach & tomato)

• 1 small zucchini, sliced

• 4 green onions, sliced

• 1 can (15 oz.) pinto beans with liquid

• 2 TBS crushed garlic

• 1 tsp. Lawry's Seasoned Salt

• 1 tsp. paprika

• 1 tsp. ginger

• 1 tsp. garlic pepper

• 1 tsp. Cajun seasoning

• Salt & pepper to taste

• 1/4 C water if needed (or more to taste)

Boil pasta according to package directions, drain and set aside. Wash meat and cut into bite-sized pieces, trimming away most of the fat. Cook with crushed garlic in a large electric skillet, adding all of the spices. Stir meat frequently. Add sliced zucchini and green onion, mix well. Stir in pinto beans and heat through. Mix in drained pasta and heat through again. If mixture seems a bit dry, add 1/4 cup of water or more to moisten. Serve hot.

 

Featured in the Recipes-on-a-Budget Cookbook.

 

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