Linguine With Pork & Curry
Recipe: #32417
May 29, 2019
"This fusion of Indian and Italian ingredients is an unquestionable success: the curry-chutney sauce gilds the pasta and lends vivid flavor to the pork, peppers, and peas."
Ingredients
Nutritional
- Serving Size: 1 (285.4 g)
- Calories 347.3
- Total Fat - 7.2 g
- Saturated Fat - 1.3 g
- Cholesterol - 26.3 mg
- Sodium - 618.7 mg
- Total Carbohydrate - 57.7 g
- Dietary Fiber - 9.5 g
- Sugars - 4.9 g
- Protein - 15.5 g
- Calcium - 49.9 mg
- Iron - 1.9 mg
- Vitamin C - 16.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large pot of boiling water, cook the linguine until just tender. Drain well.
Step 2
Meanwhile, in a large nonstick skillet, heat 2 teaspoons of the oil until hot but not smoking over medium heat.
Step 3
Add the pork and cook, stirring, until the pork is cooked through, about 6 minutes.
Step 4
With a slotted spoon, transfer the pork to a plate.
Step 5
Add the remaining 1 teaspoon oil to the skillet.
Step 6
Add the bell pepper, onion, and garlic and cook, stirring, until the pepper and onion are crisp-tender, about 5 minutes.
Step 7
Stir in the curry powder and cook until fragrant, about 30 seconds.
Step 8
Stir in the broth, peas and carrots, chutney, and cornstarch mixture.
Step 9
Return the pork to the pan.
Step 10
Bring to a boil and cook, stirring, until the mixture is slightly thickened and the peas and carrots are warmed through, about 2 minutes.
Step 11
Transfer the mixture to a large bowl, add the drained pasta, and toss to combine.
Step 12
Divide the pasta mixture among 4 bowls and serve.
Tips
No special items needed.