It is the end of a long week, and I am looking for the easy way out. Tonight’s dinner is the perfect “sweeper” meal. It is a tasty meal that finishes up all the leftovers. While I have included leftover pork tenderloin and squash, you can add any appetizing ingredient(s) you have leftover in your refrigerator. You could also add tomato/pasta sauce if desired.
The one caution is not to dry out the pork when you re-heat. Sometimes if you take it out of the refrigerator as you cook the pasta, all you need to do is add it to the freshly boiled pasta and it will be warm enough.
Everyone enjoyed the meal with my husband and son rating the meal a 9. My daughter rated it an 8.5. My kids love pasta and the flavors from the pork and vegetables make this meal savory. It’s a great way to end the week. Try it!
Pasta with Pork Tenderloin, Asparagus, Left over squash, Bell Pepper and Garlic with a Side Salad
Serves 2 Adults and 2 Kids + 1 lunch
8 oz. Whole Wheat Pasta
Left over pork tenderloin
1 bunch asparagus
Leftover Butternut Squash
1 Bell Pepper
3 Cloves Garlic
¼ t salt
3 Cups of lettuce
1 tomato or a handful of cherry tomatoes
Low fat dressing
- Boil water for pasta.
- Dice pork tenderloin and set aside.
- Wash asparagus and snap off hard end. Place on a lightly sprayed roasting pan.
- Lightly spray asparagus, squeeze ½ lemon on top and lightly salt.
- Set aside.
- Dice bell pepper.
- Mince garlic.
- Add pasta to boiling water.
- Put asparagus in oven for 4 minutes.
- Warm butternut squash in microwave for 1.5 – 2 minutes depending on how much is there. Microwave until cooked through.
- Stir asparagus and put back in oven for 3-4 more minutes.
- Drain pasta.
- Put pasta back in pot and add pork, bell peppers, garlic, and butternut squash.
- Add asparagus.