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Pork & Vegetable Pasta

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Pork & Vegetable Pasta

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Course: Main Course
Cuisine: American
Keyword: pasta, pork, vegetables
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8
Calories: 368kcal


  • 2/3 tablespoon parsley, fresh
  • 1 tablespoon shallot
  • 2 pound pork tenderloin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/3 cup cornstarch
  • 8 ounce egg noodles
  • 2 tablespoon olive oil
  • 1 cup diced mushrooms, portabella
  • 2 cup chicken broth, low-sodium
  • 14 1/2 ounce diced tomatoes, canned
  • 3 cup spinach
  • 2 tablespoon butter, unsalted


  • Chop parsley, finely chop shallot.   Slice pork if it isn’t already cut into medallions.
  • Preheat large skillet medium-high.  Add salt, pepper and 1/4 cup of the cornstarch to a zip lock bag.  Add pork, toss to coat. Place pork into preheated skillet, cook 2-3 minutes on each side, or until cooked through.  Remove from pan.  Begin to make noodles according to package directions.
  • In skillet, add shallots and mushrooms, cook on medium-low for 2-3 minutes, until browned. Pour in 1/2 cup broth, cook 2-3 minutes, begin reducing. Stir remaining stock and tomatoes into mushrooms, bring to simmer.  Stir in 2 tablespoons corn starch, cook 2-3 minutes, until it thickens.
  • Reduce heat to low, place pork back into skillet simmer 3-4 minutes, or until pork is 145 degrees with a meat thermometer.
  • Stir together noodles, spinach, melted butter and tomato mixture. Serve sprinkled with parsley.  (My kids wanted the spinach separately.  You choose)
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 368kcal | Carbohydrates: 29g | Protein: 30g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 115mg | Sodium: 317mg | Fiber: 2g | Sugar: 2g

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