Toss colorful fresh veggies with whole wheat pasta, pork tenderloin and cheese to make this 25-minute Healthy Living dish.
What You Need
Original recipe yields 4 servings
1/2 lb. whole wheat spaghetti, uncooked
1/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
1 lb. pork tenderloin, cut into 1-inch pieces
1 cup chopped red onion s
3 cloves garlic, minced
1-1/2 cups cherry tomatoes, halved
1/3 cup fat-free reduced-sodium chicken broth
6 cups loosely packed baby spinach leaves
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend, divided
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* Made with quality cheeses crafted in the USA.
Let's Make It
Cook spaghetti as directed on package, omitting salt. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium-high heat. Add meat; cook 5 to 6 min. or until done, stirring occasionally. Remove from skillet; cover to keep warm.
Add remaining dressing, onions and garlic to skillet; cook and stir 2 to 3 min. or until onions are crisp-tender. Add tomatoes; cook 1 min. Add broth and meat; stir. Bring to boil, stirring occasionally.
Drain spaghetti. Add to ingredients in skillet with the spinach and 1/2 cup cheese; mix lightly. Top with remaining cheese.
Add 1/4 cup chopped fresh parsley to the spaghetti mixture with the spinach and cheese.
Prepare using any whole wheat or multi-grain long pasta, such as fettuccine or linguine.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-3/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.