This Easter bark will be a hit with the youngsters. Both eating and looking at it is enjoyable. Any mix of cookies, candies, or jelly beans can be used to produce this recipe. Use your imagination; there are no restrictions.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
Ingredients
- 1 (8 ounce) package dry rotini pasta
- 2 tablespoons olive oil
- 1 (23 ounce) Smithfield garlic & herb seasoned pork sirloin, cut into thin strips
- 2 small zucchini, sliced lengthwise and cut into 1/2-inch slices
- 1 small red onion, thinly sliced
- 8 ounces sliced fresh mushrooms
- ½ cup julienne sliced sun-dried tomatoes
- ¼ cup butter
- 1 teaspoon minced garlic
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Instructions
- Bring a large pot of lightly salted water to a boil; cook rotini in boiling water until tender yet firm to the bite, about 8 minutes. Drain.
- Meanwhile, heat olive oil in an electric skillet set to high (400 degrees F or 200 degrees C). Stir-fry pork in hot oil until browned, about 5 minutes.
- Add zucchini, onion, mushrooms, tomatoes, butter, and garlic to pork in the skillet; stir-fry until vegetables are crisp-tender and pork is cooked through, about 5 minutes. An instant-read thermometer inserted into the center of pork should read at least 145 degrees F (60 degrees C).
- Add rotini, Parmesan cheese, and basil to pork-vegetable mixture; toss to coat.
- You can also make this recipe in a wok.
Nutrition Facts
| Calories | 467 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 12 g |
| Sodium | 203 mg |
| Sugars | 2 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I only used a little bit of sliced pork chop, so added garlic and herbs. This was delicious, look forward to making it again.
I make this all the time… so good! It’s also great for leftover pork. I have a non pork eater visiting & am going to try chicken thighs. We’ll see.
Couldn’t find sun-dried tomatoes on short notice so dried regular ones on parchment paper at 200 in toaster oven. Good use for left over pork chops from weekend grilling, added cubed pieces to veggies at end.
Very good! Wife wanted a new pasta meal and this one HITS the mark!
This is a very versatile recipe. I altered the veggies based on what I had on hand – yum!
Great choice for dinner at the lake house. Extended family of 11. No leftovers to be found!
It tasted fine, but be aware that the “sauce” has no flavor as is. It’s just a bit of butter with Parmesan. You might want to add something else as a flavoring, (e.g. soy sauce, teriyaki, etc) or add more: garlic, Parmesan, basil. Maybe some oregano. Even some beef broth would add some flavor.
I added 100ml of cream to thicken it before adding the pasta. Added salt and pepper for seasoning. I then added the juice of a lime (just before serving) to give it some acidity. Absolutely delicious.
Great dish!! I added spinach, onions, oregano and thyme with fresh sliced cherry tomatoes. Spectacular!!
It’s about as easy as it gets, and it may not be super gourmet but it is good comfort food.
Simple, great flavor.I used sun dried pesto instead of tomatoes.A little extra butter.Very good.Marinated pork in a coating of ranch dressing to help tenderize.
Very tasty and simple. Made this with some leftover Christmas ham. Would absolutely make it again.
Followed the basic recipe but I added a few shredded carrots for color, some pea pods, white turnip and broccoli since I had them fresh from the garden. Some of the family wanted red sauce for the pasta so I added that as a side dish. They loved it.