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Pork and Cabbage with Spaghetti

This all-in-one dinner featuring fresh veggies and tender pork is a family favorite, says Marjorie Frazier of Summerville, South Carolina. "Serving it with pasta is a bit different," she adds. "My granddaughter regularly asks for 'vegetable spaghetti'."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 package (8 ounces) spaghetti
  • 1 pound pork tenderloin, cut into thin strips
  • 1 medium onion, cut into thin wedges
  • 2 garlic cloves, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 3 teaspoons canola oil, divided
  • 2 cups shredded cabbage
  • 2 celery ribs, sliced
  • 1 cup sliced carrots
  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 1/3 cup reduced-sodium soy sauce

Directions

  • Cook spaghetti according to package directions. Meanwhile, in a nonstick skillet or wok, saute the pork, onion, garlic and pepper flakes in 2 teaspoons oil until meat is no longer pink. Remove and keep warm
  • In the same skillet, saute the cabbage, celery, carrots and peppers in remaining oil until crisp-tender. Drain spaghetti; add to vegetable mixture. Stir in soy sauce and pork mixture. Cook for 5 minutes or until heated though.
Nutrition Facts
1-1/2 cups: 302 calories, 6g fat (1g saturated fat), 48mg cholesterol, 604mg sodium, 38g carbohydrate (0 sugars, 5g fiber), 23g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 starch, 1 fat.

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