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Ingredients

  • 2 cups broccoli florets
  • 4 tablespoons vegetable oil
  • 1 pork tenderloin (1 lb, cut into bite-size strips)
  • 4 ounces button mushrooms (quartered)
  • 2 carrots (diced)
  • 1 onions (finely diced)
  • 1 clove garlic (minced)
  • 1/3 cup dry white wine
  • 1 3/4 cups reduced sodium vegetable broth
  • 1/2 cup heavy cream (or half-and-half)
  • 12 ounces perciatelli
  • fresh parsley (Chopped, for serving)

Directions

  1. Cook the broccoli in a large saucepan of boiling salted water for 4 mins. Remove the broccoli with a slotted spoon and drain. Return the water to a boil. Heat the oil in a large, deep skillet over medium-high heat. Add the pork and stir-fry for 3-4 mins until browned. Remove the pork to a plate.
  2. Add the mushrooms to the skillet and stir-fry for 3 mins. Add the carrots, onion and garlic and stir-fry for 3 mins. Return the pork to the skillet. Add the wine and bring to a boil, stirring up the browned bits in the pan. Add the broth and cream and simmer gently for 8-10 mins, stirring occasionally, adding the broccoli during the last 2-3 mins.
  3. Meanwhile, cook the pasta in the boiling water until tender. Drain well. Mix the pasta into the sauce and season with salt and pepper. Sprinkle with the parsley and serve.
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NutritionView more

780Calories
Sodium8%DV190mg
Fat52%DV34g
Protein80%DV41g
Carbs25%DV75g
Fiber24%DV6g

PER SERVING *

Calories780Calories from Fat310
% DAILY VALUE*
Total Fat34g52%
Saturated Fat11g55%
Trans Fat0g
Cholesterol130mg43%
Sodium190mg8%
Potassium1120mg32%
Protein41g80%
Calories from Fat310
% DAILY VALUE*
Total Carbohydrate75g25%
Dietary Fiber6g24%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.