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Thursday, March 01 2018

Gone are the days of takeout, thanks to these carbtastic noodle bowls. Your next Netflix night in will never go noodle-less thanks to these dinners, including classic sesame chicken, reinvented ramen, and trendy pad Thai and pho.

INGREDIENTS
8 - ounces whole wheat linguini
1 - small red onion, thinly sliced
1 - pound pork loin, cut in 1/2-inch-thick slices
3 - tablespoons reduced-sodium soy sauce
12 - fresh sage leaves
1 - teaspoon minced garlic (2 cloves) or 1/2 tsp. garlic powder
1 - cup canned or frozen pureed pumpkin or butternut squash
1/4 - cup blue cheese crumbles (optional)


DIRECTIONS
Cook pasta according to package directions, adding onion during last 5 minutes of cooking time. Drain and keep warm.
Meanwhile, in 12-inch skillet heat 1 Tbsp. olive oil. Brush pork with some soy sauce and generously sprinkle black pepper. Cook sage leaves in hot oil until crisp. Drain on paper towels. Add pork to skillet and cook for 2 minutes each side or until golden outside and slightly pink inside. Remove pork from skillet; cover to keep warm. In same skillet combine remaining soy sauce, garlic, 1/4 cup pumpkin, and 1 cup water. Bring to boiling and reduce sauce slightly. Add pasta and onions to skillet; heat through. Divide pasta among four bowls. In skillet, heat remaining pumpkin. Serve pork with pasta, pumpkin, sage leaves, and blue cheese. Makes 4 servings.


NUTRITION FACTS (Pork and Pumpkin Noodle Bowl)
Per serving: 414 kcal , 9 g fat (2 g sat. fat , 1 g polyunsaturated fat , 5 g monounsaturated fat ), 71 mg chol. , 645 mg sodium , 51 g carb. , 2 g fiber , 5 g sugar , 34 g pro.

Posted by: AT 08:51 am   |  Permalink   |  0 Comments  |  Email
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