Linguine With Pork & Curry
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."
- 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
In a large pot of boiling water, cook the linguine until just tender. Drain well.
Meanwhile, in a large nonstick skillet, heat 2 teaspoons of the oil until hot but not smoking over medium heat.
Add the pork and cook, stirring, until the pork is cooked through, about 6 minutes.
With a slotted spoon, transfer the pork to a plate.
Add the remaining 1 teaspoon oil to the skillet.
Add the bell pepper, onion, and garlic and cook, stirring, until the pepper and onion are crisp-tender, about 5 minutes.
Stir in the curry powder and cook until fragrant, about 30 seconds.
Stir in the broth, peas and carrots, chutney, and cornstarch mixture.
Return the pork to the pan.
Bring to a boil and cook, stirring, until the mixture is slightly thickened and the peas and carrots are warmed through, about 2 minutes.
Transfer the mixture to a large bowl, add the drained pasta, and toss to combine.
Divide the pasta mixture among 4 bowls and serve.
Tips & Variations
No special items needed.