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    You are in: Home / Recipes / Pork and Pecan Pasta Recipe
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    Pork and Pecan Pasta

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Toni in Colorado's Note:

    This is from the Town and Country Cooking put out by WALB-TV in 1996. I have tried it once and wrote in the book that it was good. The first 8 ingredients are for the marinade for the pork. When I make this again, instead of using Tabasco I plan to use chili sauce. I think it was submitted by the Department of Agriculture in Atlanta. I did not time this recipe.

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    Units: US | Metric


    1. 1
      Add pork to marinade and toss gently to coat. Cover and chill 1 hour. Remove pork from marinade, reserving marinade. Heat vegetable oil in a large skillet or wok over medium high heat. Add pork. Stir fry for 5 minutes or until pork is no longer pink. Add reserved marinade, green onions and peppers; stir fry 2 minutes or until slightly thickened. Add broccoli, cook for 1-2 minutes more with lid on. Remove from heat.
    2. 2
      In a large bowl, combine pasta, sesame oil and 1 teaspoon soy sauce; toss gently to coat. Add pork mixture and pecans, tossing gently.

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    Nutritional Facts for Pork and Pecan Pasta

    Serving Size: 1 (219 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 449.9
    Calories from Fat 153
    Total Fat 17.0 g
    Saturated Fat 4.3 g
    Cholesterol 45.3 mg
    Sodium 605.5 mg
    Total Carbohydrate 48.6 g
    Dietary Fiber 3.2 g
    Sugars 4.5 g
    Protein 24.7 g

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