Farfalle Presto
Ingredients
- 1 lb. farfalle pasta ⓘ
- 1-1/2 cups leftover pork tenderloin roast, cut into thin strips, about 1/2" x 1-1/2"
- 1/3 cup olive oil
- 1 bag baby spinach, cleaned and torn in half ⓘ
- 1 cup parmesano/reggiano cheese, grated ⓘ
- 1/2 cup basil pesto ⓘ
- 2 large garlic cloves, minced
- 1 tsp. lemon zest ⓘ
- salt and pepper ⓘ
Instructions
- Prepare farfalle using package directions. During the last three minutes, steam spinach using a colander above the boiling pasta water. Drain pasta in a large bowl and mix with the spinach, pesto, garlic, lemon and season with salt and pepper. Top with pork strips and grated cheese, toss lightly and serve.
Nutrition & Diet Analysis (per serving)
502
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).